These easy muffins can be a perfect addition to a gluten free breakfast for children or added in to their lunch at school.

 

Mix in large bowl:

1 cup yellow corn meal
1 ¼ teaspoon salt
1 cup white rice flour
1/3 cup oil
¼ – ½ cup sugar
1 large egg
2 teaspoons xanthan gum
1 cup milk or water
2 tablespoons baking powder
1 more cup water

Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8″ x 8″ baking pan; 6 large or 12 medium muffins; Bake at 350F.

 

source: http://www.celiac.com/articles/868/1/Corn-Muffins–Bread-Gluten-Free/Page1.html