Cornbread Muffins (v, gf)
Wonderful vegan and gluten-free cornbread muffins to accompany any dish!
- 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
Preheat oven to 350 degrees and lightly grease 2 mini muffin tins or 1 full-sized muffin tin.
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!
*For a non-vegan option, replace the flax and water with 2 eggs.