Corn Muffins - Dealing with Wheat and Dairy Free

Thought I would make some corn muffins. I wanted to trial them for Thursday to accompany the Soup Lunch for the Juice Staff.
They look and taste just fine. I used spelt flour and rice milk. Don't forget we are talking wheat free not gluten free.
Added some chili and sauteed onion. I think I will add some frozen corn, a larger onion and some coriander, when I make them on Thursday, for a bit of extra flavour.
They would be great with some feta crumbled in I reckon... but there ya go.

1 cup cornmeal
1 cup spelt flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup rice bran oil
1 small onion finely chopped
1 red chili finely chopped
1 cup vanilla rice milk

Directions

Preheat oven to 400 degrees F (200 degrees C).
Grease muffin pan or line with paper muffin liners.

Take a tablespoon of the oil and gently saute the onions and chili, till just soft
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt.
Add egg, oil onion, chili and milk;
Stir gently to combine.

Spoon batter into prepared muffin cups.

Bake for 15 to 20 minutes, (18 minutes did it for me)
or until a toothpick inserted into a muffin comes out clean.
So far so good

Warm and inviting, an excellent crumb, light and very good.

A blob of melted butter, dripping off it would be very nice!