Wednesday, October 3, 2012

Cornbread Muffins



When you try these you won't believe there are no eggs and no gluten in them!  These muffins are such a hit with our kids (ok... and me too!).  My family loves to top them with honey or maple syrup.  Try these Cornbread Muffins with Chili, Taco Chili, Best Ever White Chili, or Chicken and Rice Soup.

1 c cornmeal
1 1/4 c Natalie's Gluten Free Flour
1/4 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt

1 1/4 c milk (I've used rice milk successfully as well)
1/2 c olive oil
2 T white vinegar
1 T corn syrup

1.  Preheat oven to 375 degrees. 
2.  Grease 8 or 9 inch square pan or muffin tins.
3.  Combine dry ingredients.  Stir in the wet ingredients, just til moistened.  Pour batter into pan.
4.  Bake 20 minutes or until toothpick comes out clean.

This recipe makes 12 muffins.

Shared on Gluten Free Fridays, Gluten Free Wednesdays, Allergy Free Wednesdays and Tasteful Tuesdays.  These blog parties are full of allergy friendly recipes.









6 comments:

  1. I love how simple they are, but I can tell they are full of flavor! They are on my to make list! YUM! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com

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