Gluten Free Blue Corn Muffins

Step 1

Preheat the oven to 400°f and lightly grease a mini muffin pan with cooking spray.

Step 2

In a mixing bowl, whisk together the tapioca starch, blue corn meal, sugar, baking soda, baking powder, salt, and xanthan gum. Make a "well" in the dry ingredients.

Step 3

To the "well" add the oil, eggs, and "buttermilk." First whisk the wet ingredients together, and then combine them with the dry ingredients.

Step 4

Celebrate that you only have one dirty bowl.

Step 5

Fill each of the mini muffin tins about 3/4 full and bake for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Step 6

Let cool briefly before removing from the muffin tin.