1 cup gluten free flour (I use Freefrom plain flour, a corn, rice, tapioca mix.)

¼ cup sugar

¾ cup corn meal (I use Sprinkbok super maize meal in New Zealand. Not as gritty as polenta or as fine as flour.)

2 teaspoons gluten free baking powder

¾ teaspoon salt

¾ cup milk

1 egg (beat it with a fork)

¼ cup cooking oil

Preheat oven to 180 C (350F). Mix dry ingredients together. Then add wet ingredients and stir until mixed. (Don’t overstir.) Put 8 muffin liners into a muffin tin. (Cheap ones don’t work well. Try Mrs. Rogers party bake cups.)  Pour or spoon mixture into liners. Bake for about 18 minutes until slightly brown and toothpick comes out clean. Cool slightly before removing from liners. Makes 8 muffins. I usually double this.