Cornbread Muffins (v, gf)
Wonderful vegan and gluten-free cornbread muffins to accompany any dish!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 24 mini muffins
Ingredients
- 2 tablespoons flax meal*
- 5 tablespoons warm water*
- 2 cups organic cornmeal
- 1 cup organic gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups non-dairy milk
- 2 teaspoons organic apple cider vinegar
- 1/3 cup olive oil
- ¼ cup organic maple syrup
Instructions
-
Preheat oven to 350 degrees and lightly grease 2 mini muffin tins or 1 full-sized muffin tin.
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In a small bowl, combine the flax and water. Allow to congeal.
-
In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Stir in the flax mixture, milk, vinegar, oil and maple syrup until well combined.
-
Divide the batter into prepared pans and bake at 350 degrees until golden, 20-25 minutes. Enjoy!
Recipe Notes
*For a non-vegan option, replace the flax and water with 2 eggs.
