The other day the family wanted corn bread and chili. I whipped up this really delicious 100% corn bread and it was a hit. So today when the kids wanted muffins and I was out of my usual King Arthur Gluten Free Muffin Mix. I decided to try that same corn bread recipe as a corn muffin. I think they turned our delicious. 
This recipe is based on the one I found at Plan to Eat, I made changes to it to make it a Gluten Free Casein Free Corn Muffin Recipe
Gluten Free Casein Free Corn Muffins Recipe Print
Recipe type: Muffin Author: Matthew’s Puzzle Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12 muffins Corn Muffin based off of the 100% Corn Bread Recipe from Plan To Eat Ingredients- 1 3/4 cup corn meal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 Tablespoon honey
- 2 Cups of rice milk
- 2 Tablespoons coconut oil, melted
- Preheat oven to 450 degrees
- Line muffin tin with muffin liners (I use bleach free)
- In a large bowl mix corn meal, baking powder and salt
- In another bowl or large 4 cup measuring cup mix eggs, honey and rice milk
- Add the melted coconut oil to the dry ingredients and mix just a little to incorporate
- Add the wet ingredients to the dry ingredients bowl and mix
- Mix will be very wet
- Pour into muffin liners
- Hint – I pour everything back into large measuring cup and they use that to easily fill muffin liners
- Bake for 20 to 25 minutes, checking after first 20 so you don’t over bake
- Serve with alternative butter such as Earth Balance
