Cornbread Muffins

Pillowy Cornbread Muffins made with cornmeal and corn flour for a naturally gluten-free version. Perfect for dipping or slathering with some butter and honey!

1 cup cornmeal (non-GMO, I use Bob’s Red Mill)
3/4 cup corn flour (I use Bob’s Red Mill)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup non-dairy milk (I used almond milk)
1/2 tsp apple cider vinegar
2 tbsp maple syrup or honey
2 tbsp coconut oil, melted
2 eggs, beaten

View the full recipe at Food by Mars →