Low sugar EF Corn Flour Muffins

[Gloria]

1½ tsp. arrowroot
2 Tbsp. warm water (heat 15 seconds in microwave on high)
1 cup white corn flour* (available in Indian stores)
½ cup almond flour** (can substitute quinoa flour)
¼ cup sugar
2 tsp. baking powder
2-3 Tbsp. oil
3/4 - 1 cup water or broth
½ tsp. salt

Preheat oven to 450°. In a small cup, beat together arrowroot and water. If necessary, heat water another 5 seconds in microwave until mixture begins to "gel." Stir until mixture is the consistency of egg whites. Combine corn flour, almond flour, sugar, and baking powder in a medium bowl. Add arrowroot mixture, oil and water or broth; stir until smooth. Fill lined muffin cups to top. Bake 10-15 minutes, until a toothpick inserted comes out clean. Muffins will have a flat top. Makes 7 muffins.

*Corn flour has a very light, airy texture as opposed to corn meal.

**Almond flour is available at Trader Joes and Bob's Red Mill. I use the pulp that is left over after I make almond milk. I adjust the amount of liquid I use depending on whether I use almond flour or almond pulp.