Gluten Free Dairy Free Corn Muffins

I have celiac sprue and I’m extremely lactose intolerant. So I have improvised a few recipes to work around my dietary needs:
from Amy E. Adrion- Steinbiss.

Ingredients:

1/2 cup soy milk (flavored is ok)
1/2 cup water
1 tsp vanilla
1/4 – 1/2 cup vegetable oil (canola or safflower if possible) 1/2 for extra moisture
3/4 cup corn meal
3/4 cup corn starch
3/4 cup sugar
1/2 corn mesa flour
4 tsp baking powder

Method:

Preheat oven to 365F

Combine powdered ingredients first for easier mixing, then add in liquid ingredients one by one.
If batter looks lumpy, beat for a few minutes with an electric beater on low speed.

Pour into a cupcake pan sprayed with bakers joy or some other baking spray.
Wipe excess spray off the top of the pan.
Pour in to pan up to 3/4 full.

Top with sugar sprinkles or another dry decoration as desired before you put them in the oven for icing, wait until after baking.

Bake for 20 – 25 minutes
Yields 12 servings