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  • Scott Adams
    Scott Adams

    Corn Starch Muffins (Gluten-Free)


    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

    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

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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