Cornbread Muffins

Moist and fluffy easy to bake and perfectly delicious gluten free vegan cornbread muffins for EVERYONE, not just for those on a gluten free and vegan diet!

Yield: 9 muffins                                                            

Prep time: 15 minutes                                                                               

Cook time: 17- 20 minutes

Cool time: 10 minutes

Total time: 42 – 45 minutes

INGREDIENTS:

• ¾ cup Metta GF flour
• ¾ cup cornmeal
• 4 – 5 Tbsp coconut oil melted or any oil
• 4 – 5 Tbsp maple syrup
• 1  ⅓ – ½ cup unsweetened non-dairy milk
• 1 Tbsp apple cider vinegar
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt

DIRECTIONS:

1. Preheat the oven to 350 degree.
2. Mix the milk and vinegar and set aside for at least 5 minutes to curdle.
3. In a large bowl, stir in the oil, maple syrup, salt, Metta flour, cornmeal, baking powder and soda (last).
4. Add the milk and vinegar mixture and mix well – the batter will look like a traditional cornbread batter without any lumps.
5. Scoop into lightly oiled muffin pans filling to the level of the pan.
6. Bake for about 17 to 20 minutes. Check that a skewer comes out clean.
7. Let it cool for 10 minutes and enjoy 😊

Note: This recipe was adopted from www.rhiansrecipes.com/cornbread-muffins/

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