Gluten-free Cornbread Muffins
Gluten-free Cornbread muffins that taste even better than the original.
Ingredients
- 1 cup organic yellow cornmeal
- 1 cup organic gluten-free flour
- 1 tbsp. baking powder
- ¼ cup sugar
- 1 tsp. salt
- 1 cup milk, any kind
- 2 eggs
- 4 tbsp. melted coconut oil or butter
- ½ cup maple syrup
- ¾ cup corn kernels cooked optional
Instructions
- Preheat oven to 400 degrees.
- In a large bowl whisk together the cornmeal, flour, baking powder, sugar and salt.
- In a medium bowl wish together the milk eggs, coconut oil, and maple syrup.
- Add the wet ingredients to the dry ingredients and whisk together until missed. Gently stir in the corn if using.
- Lightly spray the muffin tins with oil or use muffin liners. Fill the muffin tins 2/3 way full with batter, about 1/3 cup of batter per tin.
- Place the muffin pan on the center rack of the oven.
- Bake for 13-15 minutes until golden.
- Allow to cool for 5 minutes, do not leave in the muffin tin longer than 5 minutes or they will become soggy as they cool.