Orly's Gluten Free Corn Muffins (Adapted from Ina Garten's Corn Muffin Recipe):

My dad's favorite baked goods are corn muffins.  I have memories of him eating a corn muffin with tea every morning for breakfast.  This is why it was appropriate for his first time baking EVER (as is very evident in the video below) to be a corn muffin recipe.  It combines his love of two things- corn muffins and his daughter's Blends.  

Recipe Yields 12 Muffins

3 cups Sydney Blend
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Heat: Preheat the oven to 350 degrees F.  Line 12 muffin cups with paper liners.

Mix:  In the bowl of an electric mixer fitted with a paddle attachment, mix the Sydney Blend, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon or pipe the batter into the paper liners, filling each one to the top.

Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.