<<Disclaimer: Verify this information before applying it to your situation.>> Here's my contribution to a better life for celiacs. This corn muffin recipe uses Masa Harian, which is very finely ground corn flour, dehydrated and treated with lime. It can be found in the Latin sections of grocery stores. I have tried several other kinds of corn flour and corn meal, but I never like the results. This recipe is fairly forgiving, but there is one very important thing: before spooning the batter into muffin tins, let it stand for about 5 minutes. This allows the corn flour to absorb some liquid, thickening the batter. Corn muffins ------------- 2-3 Tbs margarine 2 large eggs 1 cup sugar 1 tsp vanilla extract or vanilla sugar 1 cup Masa Harina 1/2 cup rice flour 1 tsp baking powder a pinch of salt 1&1/3 cups milk Put margarine, sugar and eggs in a bowl and beat with an electric mixer or an eggbeater until fairly smooth. Small margerine lumps are ok. Stir in vanilla. Add dry ingredients and milk and mix well. Let the batter stand for at least 5 minutes, then spoon into greased muffin tins and bake for about 20 minutes at 350 deg (Fahrenheit) in a preheated oven. Makes about 12 muffins. Enjoy! Sylvia in Ithaca, NY