Gluten-Free Corn Muffins
There's a secret to creating moist, tender gluten-free corn muffins: pre-soaking the cornmeal and gluten-free flour blend to soften them up before using. The difference between dry and "wet" meal/flour is dramatic: a moist, tender muffin with the tiniest hint of sweetness.
These muffins will freeze pretty well, so you can make a batch and take out what you need as you need it. To give these tasty morsels even more pizzazz, try adding some cheese or corn kernels; or go for the sweet side of things, and add some grated lemon zest and a cup of fresh blueberries.
Our thanks to Susan Reid, editor of our Baking Sheet newsletter, in which this recipe first appeared.