Honey Cornbread Muffins

It's the time of year you can't help but eat chili, and what better to eat it with then some warm corn bread! This recipe turned out so good Dave told me it was the best corn bread he's ever eaten, gluten free or other wise.

Fresh out of the oven it's moist and has the hint of honey that will make you eat a whole muffin immediately or two (like I did) , or three (like my son did). If you can control yourself, butter them, add some more honey and enjoy them with a bowl of chili or soup.

Honey Cornbread Muffins

1 1/3 c brown rice flour mixture

1 c cornmeal

1 t xanthan gum

4 t baking powder

1/2 t salt

1/2 c oil

1/2 c honey

3 eggs

1/2 c milk

Combine all dry ingredients and mix thoroughly. Mix in all remaining ingredients. Bake at 400 for 12 - 15 minutes.

Yields: 15 muffins (or 12 muffins plus 6 mini muffins)