Corn Bread Muffins
This recipe is free of milk, eggs, soy, peanuts, tree nuts, fish and shellfish
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
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