Corn Bread Muffins
This recipe is free of milk, eggs, soy, peanuts, tree nuts, fish and shellfish
Ingredients
1 1/4 cups corn meal
1 1/4 cups safe flour (you can use oat flour by grinding up old fashioned oats)
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cups rice (or soy milk)
3 tbsp. oil
1/2 tbsp. apple cider vinegar
Directions
Mix all of the dry ingredients. Add rice milk, oil, vinegar and mix well. In a greased muffin pan, (I used a mini muffin pan because my kids like the corn bread bite-sized) fill each cup full of corn bread batter. Bake at 400 for approximately 8 minutes.
*For regular sized corn muffins bake at 400 for 20 minutes
*For corn bread, pour into a greased 8x8 pan and bake at 400 for 25 minutes
*If you want moister corn muffins, throw in a 8.5 oz can of Golden Cream Style Sweet Corn (Ingredients: corn, water, sugar, modified corn starch, salt) and a few drizzels of unprocessed, all natural, local honey. These were REALLY good!
This recipe is from Sophie Safe Cooking
Do you have to adjust any of the other ingredient amounts, when adding creamed corn?
ReplyDeleteNo you don't. Hope you like them :)
ReplyDelete