Gluten Free Corn Muffins
Pre-heat oven to 400F.
Stir together in large bowl cornmeal, baking powder, and salt.
In a separate small bowl, whisk together 2 eggs, 1 cup water, 1/4 cup olive oil, and 1/4 cup honey.
Add wet to dry ingredients and stir well to combine.
Pour into a 12-cup, well-oiled muffin tin (option to line muffin tin w/ papers).
Bake at 400 F for 16-20 minutes, or until tops bounce back when pressed. Cool completely, cover and store at room temperature. Yields: 12.
Place in 9×13” pan sprayed w/ oil.
Bake 400 F for 18-20 minutes. Store at room temperature, covered. (if using for stuffing, do not cover and allow to become dry)
Note: option to store batter in refrigerator and bake fresh at time of meal.