Gluten Free Blue Corn Muffin
½ cup tapioca flour
1 ¼ cup blue corn meal
⅓ cup sucanant
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon xanthan gum
¼ cup coconut oil
2 eggs or egg substitute equivalent to 2 eggs if going vegan
1 ¼ cup almond milk mixed w/ 1 teaspoon vinegar to make “buttermilk”
Preheat oven to 400 and lightly grease muffin pan with cooking spray.
Whisk together the tapioca flour, blue corn meal, sugar, baking soda, baking powder, salt, and xanthan gum. Make a well in the dry ingredients.
Melt the coconut oil then whisk the eggs, milk and coconut oil together.
To the “well” add the wet ingredients and mix well.
Fill the muffin pans about ¾ full and bake for 10-12 minutes.
Let cool and remove from the muffin tin.