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Appetizer for 12

Gluten-Free Cornbread Muffins

These tender cornbread muffins combine oat flour and cornmeal with a lightly sweet, tangy batter.

$0.15per serving $
30 minstart to table
12servings

AmericanVegetarianKid-friendlyBudgetAppetizersSide dishesSnacksBack to school

Ingredients

  • dry ingredients
  • 1 1/3 cup oat flour
  • 1 cup gluten-free medium grind cornmeal
  • 2 tsp baking powder
  • 1/4 tsp salt
  • wet ingredients
  • 1 tsp apple cider vinegar
  • 2 large eggs
  • 1/4 cup honey
  • 1/4 cup butter

Steps

  1. Heat the oven to 375 F and grease a 12-cup muffin tin with butter.
  2. Stir the almond milk and apple cider vinegar together, then let them stand for 5 minutes.
  3. Whisk the oat flour, cornmeal, baking powder, and salt in a bowl.
  4. Melt the butter and stir it with the milk mixture, eggs, and honey.
  5. Fold the wet mixture into the dry mixture until just combined.
  6. Divide the batter among the cups and bake for 15 to 18 minutes, until the muffins are firm.

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