1 cup gluten-free flour mix

2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup milk

1/4 cup sugar

3/4 cup corn meal

1 egg, stirred with a fork

4 tablespoons cooking oil

Mix dry ingredients. Add wet ingredients to the center and stir, just until blended. Place in 8 muffin tins. Bake for 18-20 minutes until toothpick comes out clean. Cool slightly before removing.