Wednesday, May 2, 2012

Cornbread Muffins

I am a pretty big fan of these muffins!  They are easy to make and taste wonderful!  I did try freezing them, but I felt that they dried out quite a bit.  So I would recommend making them fresh each time!  I found the recipe, here.

1/4 cup canola
1 cup cornmeal
1 cup flour (I use gluten free Better Batter)
2 T sugar
1 T plus 1 t baking powder (I use GF baking powder)
3/4 t sea salt
2 T white vinegar
1 1/4 cup of milk (we use oat milk)

Preheat oven to 425.  Oil your muffin tins.  Mix dry ingredients.  Make a well in the middle of the dry ingredients and pour in the wet ingredients.  Mix until it is not lumpy.  Pour into sprayed muffin tins or liners and bake for about 20 minutes.