Gluten-free Bluecorn muffins
Ingredients (for 10 servings):
- 250 g of bluecorn flour
- 250 ml of soya milk and whole milk
- 100 ml of rapeseed oil
- 60 g of sugar
- 2 teaspoons of baking soda
- 2 bananas, fork mashed
- Optionally, you can add 1 spoon of flaxseed (previously soaked in little amount of hot water)
Preheat the oven to 190 degrees. Mix all dry ingredients (flour, sugar and baking soda) in one bowl and wet ingredients (flaxseed, milk, oil and banana) in another bowl.
Mix the content of both bowls. Pour the mixture into cups. Bake for about 20 minutes until, so to speak, a skewer inserted comes out clean.
Enjoy the meal!