Preheat oven to 400 degrees. Line 6 cup muffin tin with paper liners.
Combine all the dry ingredients into a large bowl. Whisk together until well mixed.½ Cup Gluten Free 1-to-1 Flour Blend,½ Cup Gluten Free Cornmeal,3 Tablespoon Sugar,2 teaspoon Baking Powder,½ teaspoon Salt
Crack the egg and egg yolk into a second bowl. Whisk until frothy.1 Large Egg + 1 Egg Yolk
Add the oil and milk to the beaten eggs. Whisk together until smooth.2
Tablespoon Olive Oil,½ Cup Non-Dairy Milk
Pour the wet ingredients into the dry. Fold together about 15 strokes.
Divide the batter into your prepared 6 muffin cups. Let batter sit for 10 minutes before baking.
Bake in preheated oven for 15-18 minutes until tops spring back when gently poked.
