Gluten Free Corn Muffins

in Breakfast,Sides,Snacks

  • 1 1/4 cups corn meal or flour
  • 3/4 cup gluten free flour
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 1/4 cups buttermilk or a combination of milk (organic cow, almond or coconut milk) and greek yoghurt to be the volume of 1 1/4 cups and the consistency of thick milk or loose yoghurt
  • 1/4 cup honey
  • 1/4 cup ghee, butter or coconut oil

Here’s How:

  1. Preheat oven to 400.
  2. Grease muffin tin or use liners. Or, grease a large cast iron skillet or pyrex dish.
  3. Mix dry ingredients in one bowl and wet ingredients in another bowl. Start by lightly whisking eggs and then add the rest of the wet ingredients.
  4. Fold the wet into the dry, mixing as little as possible.
  5. Spoon into muffin tin and bake for approximately 15 minutes, depending upon your oven.
  6. Serve with ghee, butter, jam, nut butters and whatever you are having them with, (chili, frittata, lentil soup and more)