Ingredients
Method
- Heat oven to 425℉.
- Grease a 12-cup muffin tin. In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ¾ cup cornmeal, ¼ cup sugar, 3 teaspoons baking powder, and ½ teaspoon fine sea salt. Stir in the 1 cup whole milk, 1 egg, and 2 tablespoons unsalted butter. Add the dry mix to the wet ingredients and stir to combine.
- Pour into the prepared pan, place in the oven, and bake for about 20 minutes, until a tester inserted into the middle of a muffin comes out clean. Remove from the oven and let cool in the pan set on a rack for 10 minutes, then turn out to cool competely.
Notes
- Make it dairy-free - Use olive oil or non-dairy butter for the butter, and substitute your preferred non-dairy milk for the milk
- Make it sweeter - You can make this into a dessert muffin by adding a bit more sweetener.
- Make it into muffins - Add ¾ cup sweetener of choice and 1 cup blueberries or raspberries to make this into a breakfast muffin recipe.
- Another sweetener. I love sweetening my cornbread muffins with honey or maple syrup instead of sugar. You can also try coconut sugar.