"Dave Bell" > wrote in message
...
> Regarding those muffins:
> What would be a useable substitute for cornmeal, for non-sticking the
> batter? I can't eat corn, but some recipes just seem to need the
> separation the meal provides. Oats, perhaps? Maybe if I briefly ground
> rolled oats in the blender or spice mill? The coarse, steel-cut Scottish
> oats seem like they'd be too coarse, as-is.
>
> Dave

The purpose of the cornmeal in this recipe is to prevent the muffins from
sticking to the pan. If you have a heavy non-stick pan, you might try to
eliminate the cornmeal. I think that oatmeal would work too.

Elly