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Preheat oven to 375 degrees and line muffin tins with paper liners.
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In a large mixing bowl, beat eggs with a whisk. Add melted butter, buttermilk, sugar, and honey. Whisk until smooth.
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In a separate smaller mixing bowl, sift together brown rice flour, sorghum flour, potato starch, tapioca starch, cornmeal, salt, baking soda, and xanthan gum.
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Add dry ingredients to wet and mix until just combined. Fill each muffin tin 2/3 way full with batter and bake at 375 degrees for 18-20 minutes or until tops of muffins spring back at touch of finger or toothpick inserted into center of muffin comes out clean with few crumbs.
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Allow to sit in muffin tins on a wire rack for 3-5 minutes. Remove from tins and allow to finish cooling on wire rack. Serve slightly warm with butter and honey.