Cornbread Muffins

105 g cornmeal

40 g brown rice flour

30 g white rice flour

30 g sugar

25 g potato starch

20 g tapioca starch

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon xanthan gum

240 g buttermilk

2 eggs

Preheat oven to 375 F.

Spray a 12-cavity muffin pan with nonstick spray.

Combine the dry ingredients in a large bowl and mix well. Add the buttermilk and eggs. Stir until well combined. Portion the batter among the 12 cavities.

Bake in the preheated oven for about 20 minutes. Let the cornbread muffins rest for about 5 minutes before serving.