Easy Allergen-Free Corn Muffins

These are our family's favorite muffins. They are super simple, everyone can eat them and you can also modify the recipe to make them into corn bread (i.e. less sugar). And the best part, they are so quick you can even make them for breakfast.

Ingredients:
1 cup of cornmeal
1 cup of all-purpose flour (you can use gluten free flour if you have a gluten allergy)
1/3 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 egg, beaten (that is if you tolerate cooked egg, otherwise substitute with apple sauce)
1/4 cup of oil (this could be vegetable, canola, coconut)
1 cup of liquid (this could be soy milk, rice milk, e.t.c.)

Directions:
Pre-heat the oven to 400 degrees F. Oil muffin pan or line with paper muffin liners.

In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. In a separate bowl mix egg, oil, and liquid. Gently stir in the liquids into the solids.

Spoon batter into prepared muffin cups. Sprinkle coarse brown sugar on top.

Bake at 400 degrees F for 15-20 minutes or until a toothpick inserted into a muffin comes out clean.

Enjoy!