In a bowl, add the milk, water, instant yeast, and sugar. Using a spoon, gently stir the ingredients until combined. Cover the mixture and set it aside for 10 minutes until bubbles form.

In a separate bowl, add the white rice flour, tapioca flour, cornstarch, brown rice flour, xanthan gum, and salt. Using a whisk, combine the ingredients. Create a hole at the center of the flour mixture and add the eggs and yeast mixture. Using a stand-alone mixer, at medium-high speed, with the paddle attachment attached, beat the ingredients until the dough is formed ( about 4-5 minutes). You can also use your hands to form the dough.

Now, add the butter one tablespoon at a time until it is well incorporated into the dough.

Transfer the dough to a greased bowl. Cover the bowl with plastic wrap followed by a damp kitchen towel, and allow the dough to double in size ( about 1 hour).

Dust your working surface with gluten-free flour and transfer the dough to it. Sprinkle some flour on the dough to make it less sticky. Using a rolling pin, roll the dough into a rectangle with a thickness of 2.5 cm ( 1 inch). Then, using a 7.5 cm (3-inch) cookie cutter, press into the dough (do not twist the cookie cutter) and transfer the cutout dough to a baking tray aligned with parchment paper. Repeat until you are out of dough. You will have about 11-12 muffins.

Cover the baking tray with a clean kitchen towel and let the dough rest for another 15 minutes.

Heat a large non-stick pan over medium-low heat. Then add one tablespoon of Cornmeal. Gently transfer 3-4 muffins at a time to the pan, ensuring that the muffins are at least 5 cm (2 inches) apart. Cover the pan with a lid. Cook the muffins for 6-7 minutes, then flip the muffins on the other side and cook for another 6-7 minutes. Then, discard the Cornmeal. Repeat until all the muffins are baked.