Cornbread muffin

Note: I only wanted to make a small batch so this makes 5-6 muffins, double the recipe to make more.

Ingredients (Dairy or Dairy Free)

• 1/2c yellow cornmeal
• 1/2c plain flour
• 1/2T Baking Powder
• 1/2 tsp salt
• 2T Brown sugar
• 2T liquid honey
• 1 egg
• 1/3c milk*
  • I used coconut milk.
• 1/4c butter*
  • I used rice bran oil.

These turned out beautifully; they were quite sweet with 2T brown sugar & 2T liquid honey. I wouldn’t have known they were dairy free. They were light, fluffy, and delicious warm & cold. Made 5 muffins.

Allergies: soy free, dairy free, peanut free, tree nut free.

Ingredients (Dairy Free & Egg Free)

• 3/4c yellow cornmeal
• 3/4c plain flour
• 1/2T Baking Powder
• 1/2 tsp salt
• 2T liquid honey
• 1T ground linseed soaked in 3T warm water
• 1/2c – 3/4c coconut milk.
• 1/4c rice bran oil.

With this batch I was aiming to increase the size of the mix, replace the egg and reduce the sugar. I find, in general, that linseed works well as an egg replacer but you may need a little more liquid. These still turned out well although not quite as fluffy as the first batch. Makes 6 muffins.

Allergies: soy free, dairy free, egg free, peanut free, tree nut free.

Directions

1. Mix the dry ingredients together.
2. Mix the wet ingredients together.
3. Pour the wet ingredients onto the dry and mix till combined. Do not over mix.
4. Put mixture into muffin trays. Bake at 180’C for 15-20 mins until golden brown.