Preheat oven to 375F degrees. Have a 6-hole muffin tin generously oiled and ready.
In a bowl, mix all dry ingredients. Add almond milk and stir gently until just absorbed. The batter will swell and become fluffy. Be sure batter is not too thick or the muffins will be dry. If the batter is too thick, add almond milk, one tablespoon at a time.
Spoon batter into the muffin tin. Bake for 30 minutes (check on progress after 20 minutes), until the tops turn light golden brown. Once baked, the muffins should easily lift out of the tin with a dinner knife.
Place the muffins directly into a large serving bowl. Cover with a clean, unscented cloth to keep them moist and warm until served.
Like some corn breads, this is a little crumbly. No sweetening has been added to the recipe, so feel free to top the muffin with a little maple syrup, agave, or jam -- or eat the muffins on their own or with any meal. From Almond Essence cookbook.

1 cup fine ground yellow cornmeal
2/3 cup brown rice flour
1/3 cup spelt, kamut, or whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 cup almond milk
oil for muffin tin