Good Words Never Die

Back To School Lunch Idea

The best thing about this muffin is that you can use your families favorite veggie. Try to use tomato, green chilies, corn and onion. Goes great with a hot bowl of soup.

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 2 cups cornmeal (fine grind)
  • 1/2 cup rice flour
  • 1/4 cup potato flour
  • 1/4 cup tapioca flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup water
  • 2 eggs
  • 1/4 cup oil
  • 1 small tomato, chopped
  • 1/2 cup grated zucchini
  • 1/2 cup grated carrot
  • 1 1/2 tbsp onion, finely chopped
  • 1/2 cup corn

Directions:

Preheat oven to 350°F.

Thoroughly mix the cornmeal, rice flour, potato flour, tapioca flour, baking powder and salt in a large bowl.

In a separate bowl mix together the remaining ingredients and stir to combine.

Add the wet ingredient mix to the dry ingredients and stir until combined into a uniform batter mix.

Lightly oil a muffin pan and pour the mix into the tins. Bake for 20 minutes or until they become golden brown. The time varies depending on the size of your muffins tins.

 

 

 

Source: www.glutenfreeclub.com

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