Mix all dry ingredients together in a good sized bowl with a whisk (Ingredients listed up to Butter)

Melt butter - best to melt it in a 3 cup pyrex measuring cup. When adding the water, use enough to make your wet ingredients total 2 1/2 cups.

Mix wet ingredients well - use whisk.

Pour the wet into the bowl of dry and, using a big spoon (no whisk here!) blend just until all dry ingredients are moistened. Don't over-mix. Spoon it into your chosen number of muffin tins and bake about 17-22 minutes (keep an eye on them after 15 min.) until they're just taking on some pleasing color on top. Let cool for a minute or two and remove from the muffin tins to some place where they can cool with some air circulation. I use a couple of wicker trays.

These are great served warm and buttered. If you don't have company, when they're totally cool, freeze them in a big ziplock or whatever. When you want a corn muffin, nuke it just long enough to defrost (don't over-nuke), then split and toast in a toaster oven.

I've served these to all sorts of people who have loved them and refused to believe that they were low carb.