Fantastic Gluten-Free Corn Muffins

Adapted from a recipe by Martha Stewart.

Ingredients:

Cooking Spray
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
1 package (10 ounces) frozen corn kernels, thawed and patted dry

You'll also need mini muffin tins for this recipe.

Preheat oven to 425. In a bowl, mix together all the dry ingredients, and then add wet ingredients and stir until just combined. Prep your muffin tins with cooking spray, to avoid disaster later on. Fill 24 mini muffin cups with batter, and bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. These are moist and delicious!