When you try these you won’t believe there are no eggs and no gluten in them! These muffins are such a hit with our kids (ok… and me too!). My family loves to top them with honey or maple syrup. Try these Cornbread Muffins with Chili, Taco Chili, Best Ever White Chili, or Chicken and Rice Soup.
1 c cornmeal
1 1/4 c Natalie’s Gluten Free Flour
1/4 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1 1/4 c milk (I’ve used rice milk successfully as well)
1/2 c olive oil
2 T white vinegar
1 T corn syrup
1. Preheat oven to 375 degrees.
2. Grease 8 or 9 inch square pan or muffin tins.
3. Combine dry ingredients. Stir in the wet ingredients, just til moistened. Pour batter into pan.
4. Bake 20 minutes or until toothpick comes out clean.
This recipe makes 12 muffins.