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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

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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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