Servings: 12 muffins 1x
Ingredients
- 1 cup yellow cornmeal (170g)
- ¼ cup all-purpose gluten-free flour blend (30g)* (may substitute all-purpose flour if not gluten-free)
- ½ teaspoon fine salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup milk of choice
- ⅓ cup avocado oil (may substitute olive oil or melted butter)
- 2 large eggs
- 3 tablespoons honey
Instructions
- Preheat the oven to 350℉. Line a 12-count muffin pan with paper liners or spray generously with cooking spray.
- In a mixing bowl, combine all of the cornbread muffin ingredients (dry ingredients and wet ingredients) and stir until well combined.
- Divide the batter evenly among each of the prepared muffin cups filling each about ¾ full with batter.
- Bake the muffins for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and let them cool for 5 minutes before removing and serving.
- Store any leftover cornbread muffins in an airtight container at room temperature for up to 3 days. Muffins may be stored in the freezer for longer storage.
Notes
*We recommend Bob’s Red Mill Gluten-Free 1:1 Flour or King Arthur Measure for Measure Gluten-Free Baking Flour.
Nutrition Information
- Serving Size: 1 muffin
- Calories: 135
- Fat: 7 g
- (Sat Fat: 1 g)
- Sodium: 200 mg
- Carbohydrate: 15 g
- (Fiber: 1 g
- Sugar: 5 g)
- Protein: 2 g
- Cholesterol: 32 mg