Corn and Rye Muffins

This is a wheat-free recipe. It is NOT a gluten-free recipe.

1/3 cup yellow cornmeal
1/2 cup rye flour
2 tablespoons granulated sugar
3 tablespoons corn oil
2 1/2 teaspoons baking powder
1/2 cup water

Sift the dry ingredients together several times. Add water and oil. Pour into a paper-lined muffin tin. Bake at 350 degrees F for 15 to 20 minutes.

Makes 6 small muffins.