Corn Muffins

Also works nicely as a bread. I just wanted something small in my hand this morning for breakfast.

3/4 cup brown rice flour
3/4 cup Bob's Red Mill All Purpose GF Flour
1/3 cup sugar
1/2 cup yellow corn meal
1 teaspoon xanthum gum
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons Ener-G egg replacer
4 Tablespoons warm water
1/3 cup vegetable oil (like canola)
1 teaspoon roasted sesame oil
1 Tablespoon vinegar (undistilled apple)
1 1/4 cup rice milk (but water may work as well)

Preheat the oven to 350 degrees F (or 325 for a convection oven). Grease or line 12 muffin cups or a 8-inch square baking pan.

Combine the flours, sugar, corn meal, baking soda, zanthum gum and salt in a medium bowl.

Combine the egg replacer with the warm water. Mix until a little frothy.

Combine the rice milk, oils, and vinegar in a small bowl. Add the wet ingredients (rice milk combination and the egg replacer) to the dry ingredients and mix until well combined. Pour into prepared pans or muffin tins. Smooth the top, mounding up towards the center. I've found once you put this bread in, whatever pattern you leave in the top of the bread will bake that way.

Bake 20 minutes for the muffins or 40 minutes for the 8-inch pan.