Cornbread Muffins


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.

Shared on Gluten Free Fridays, Gluten Free Wednesdays, Allergy Free Wednesdays and Tasteful Tuesdays.  These blog parties are full of allergy friendly recipes.
 

WELCOME TO HOPES KITCHEN!

Welcome to Hopes Kitchen. I hope you find these recipes helpful. Our family eats free of gluten, eggs, peanuts, tree nuts, kiwi and artificial food coloring due to food allergies. I would like to share with you what I've learned over the years to help you on your journey and help you find some hope again in your kitchen.