Corn Muffins

2 cups yellow corn meal
1/2 cup brown rice flour
1/2 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
3 tablespoons fructose 
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon sea salt
1-3/4 cups rice milk 
2 tablespoons cold pressed sunflower oil
1 teaspoon vanilla extract
1 cup corn kernels (optional) 

Preheat oven to 350 F 

Mix dry ingredients with electric mixer.

Slowly add rice milk while mixing.

Add canola oil and vanilla extract. Add optional corn kernels. Spoon mixture into an oiled muffin pan.

Bake at 350 F for 40 minutes or until top is light brown. Remove muffins from the pan and cool on a cake rack.

Makes 9 muffins. Add a little water to the unused muffin spaces.