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Basic Corn Muffins

Reviewed: Dec. 31, 2012
Needed to make it sugar free and wheat free so I replaced the all purpose flour with brown rice flour, added 1/2 tsp guar gum to bind, used 1/3 cup maple syrup in place of sugar, kept oil at 1/4 cup (safflower) but reduced the milk by 2 TBS to account for added liquid of maple syrup. Also, was out of milk, so used plain rice milk (365 brand, unsweetened). Baked for 18 minutes. They came out surprisingly tasty and moist, especially given all the substitutions.
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