Prep
10 minCook
20 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1 cup gluten free medium grind cornmeal (I use bob’s red mill) | |
| 1 cup gluten free oat flour | |
| 2 teaspoons gluten free baking powder | |
| 1/4 teaspoon salt | |
| 1 cup unsweetened almond milk (can use vanilla almond milk if you like sweeter cornbread) | |
| 1 teaspoon apple cider vinegar | |
| 2 eggs, at room temperature | |
| 1/4 cup honey | |
| 1/4 cup butter, melted and cooled (or use vegan butter) |
| 1. | Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin generously with nonstick cooking spray or line with paper liners. I always spray the inside of the liners to ensure the muffins do not stick! |
| 2. | In a large bowl, whisk together the dry ingredients: cornmeal, oat flour, baking powder and salt. |
| 3. | In a separate large bowl, mix together the wet ingredients: almond milk, apple cider vinegar, eggs and honey. Add dry ingredients to wet ingredients and stir with a spoon until just combined. Finally stir in the melted butter. Divide batter evenly into prepared muffin liners. |
| 4. | Bake for 18-22 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey! Makes 12 muffins. |
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