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Gluten-Free Corn Muffins - Recipe

These gluten-free corn muffins are a true joy to eat.  They develop a nice dome while baking and retain their shape!  Most importantly they have a wonderful corn flavor with a bit of sweetness from the coconut flour, and the texture is soft and pleasant.  The secret to the wonderful texture - psyllium husk.  It absorbs and retains moisture to give the muffins a nice soft crumb.

Gluten-Free Corn Muffins (Makes 12)

2 c. Yellow Cornmeal finely ground (such as from Arrowhead Mills)
1/2 c. Gluten Free All Purpose Flour (such as from King Arthur)
1/2 c. Coconut Flour (such as Let's Do Organic)
1 T. Sugar
1 T. Baking Powder
1 tsp. Salt
1 c. Plain Goat Yogurt
1 3/4 c. Water
1 1/2 tsp. Psyllium Husk (such as Organic Whole Husk Psyllium from Organic India)
3 Eggs
5 T. Unsalted Butter melted and cooled

Preheat oven to 400 degrees Fahrenheit.

Whisk together the first six ingredients in a mixing bowl.  In a second bowl, whisk together the yogurt, water, and psyllium husk and set aside 10 …

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