Corn and Rye Muffins

This is a wheat-free recipe. It is NOT a gluten-free recipe.

Yield: 6 small muffins

Ingredients

• 1/3 cup yellow cornmeal
• 1/2 cup rye flour
• 2 tablespoons granulated sugar
• 3 tablespoons corn oil
• 2 1/2 teaspoons baking powder
• 1/2 cup water

Instructions

1. Sift the dry ingredients together several times. Add water and oil. Pour into a paper-lined muffin tin.
2. Bake at 350 degrees F for 15 to 20 minutes.