What's Cooking For Breakfast II

Two great breakfast muffin recipes!

CORN CAKES
Heat a few tablespoons of oil in a griddle. Mix all ingredients together in a large bowl. Cook large spoonfuls of batter on griddle. Turn to cook on both sides.

• Beat together: 2 Eggs, 1 Tbs. oil, ½ cup liquid (milk, water, other.)
• Mix together and add to above:
1 C Cornmeal
1/2 cup rice flour
1 tsp GF baking powder
½ tsp baking soda
Dash of salt
1 cup corn (frozen or canned)

• Add a little more liquid if you want a thinner batter.

• Serve with applesauce, maple syrup, or a dollop of Greek yogurt or sour cream.

BANANA RAISIN-NUT MUFFINS
Preheat oven to 400 degrees. Grease 12 standard muffin pan cups or use liners.

• Beat: 2 large eggs
• Add: ½ cup unsalted butter (1 stick) or oil
3/4 cup sugar (Raw sugar if available.)
1 T. GF vanilla
1/2 tsp. cinnamon and ½ tsp. allspice or cloves.
• Add and mix in: 1 cup butter milk, or yogurt, or sour cream.
• Mix together: 1 ½ cups brown rice flour ( or ¾ c. white rice flour & ¾ c. brown rice flour for a lighter muffin) ¾ tsp. salt,
1 tsp baking powder
½ tsp. baking soda,
• Add and mix in: 2 large mashed bananas.
½ cup raisins
½ -3/4 cup walnuts (pecans or other preferred nuts.)

Spoon batter into muffin cups and bake 15 -18 minutes.

When the muffins cool sometimes I like to drizzle on a little icing made with ½ cup confectionary sugar and cream (or milk) and 2 tsp. of vanilla or almond extract. Your choice to drizzle a little or a lot.