Blue Cornmeal Corn Muffins

Blue Cornmeal Corn Muffins

1 ¼ cup Arrowhead Mills® Blue cornmeal
1/2 cup Arrowhead Mills® White Rice flour
2 teaspoons baking powder
¼ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
½ cup butter

Combine eggs, milk and melted butter. Add dry ingredients blend (do not over mix). Spoon batter into buttered 12 muffin tins evenly, bake at preheated oven 375 F for 20-25 minutes, till edges pull away from side and toothpick comes out clean when inserted into center of bread.

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