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    Scott Adams

    Corn Starch Muffins (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Joe Bacon

    ½ cup butter at room temperature (¼ lb. butter)
    1-cup sifted powdered sugar
    4 eggs (room temp.)
    1 teaspoon vanilla
    1 cup cornstarch
    2 teaspoon double-acting baking powder



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    Preheat oven to 350º. Cream together butter and sugar. Add vanilla and eggs; beat until light. Sift corn starch into separate bowl, sift baking powder into cornstarch and sift this mixture 3 times. Combine sifted ingredients to creamed mixture and blend. Grease bottoms of muffin pans and fill halfway. Bake about 15 minutes. Yields 15 muffins.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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