Gluten Free Lemon Zest Corn Muffin/ Bread Recipe

Yields a 9″ x 9″ x 2 square pan or 8 mini loafs.

In a large bowl – Add

3 eggs

1 1/2 cup yogurt *

1/4  cup vegetable oil

1/8 cup melted butter

1/4  cup brown sugar

1/8 cup pure maple syrup

1/4 teas of salt

1/4 teas of xanthan gum

Zest of one large lemon –add the juice of the lemon

Beat / hand whisk all ingredients until blended.

Sift in 6 teas of gluten free baking powder until frothy

Blend in with a whisk

1  1/2 cup of gluten free flour mix – I have used all of the following

Sylvan Farms  Gluten-Free Pantry All-Purpose Flour or similar

Gently fold in

1  1/2 cup of yellow cornmeal – a good quality stone ground

Butter baking pans – Bake at 400 for 25 -30 min until golden brown – mini loafs bake faster.

Variations:

Add fruit, like blueberries – berries will stay better in the mix if berries are added frozen. Another variation, is to add a favorite jelly – add a dollop in center of each mini loaf or in a grid effect if using a square pan

* I use greek style yogurt -can use lowfat or nofat  vanilla yogurt

YUMMY! ENJOY!