4.11.2015

Cornbread Muffins {gluten free + vegan}

During the cooler months, one of our favorite meals is chili. I make a huge batch and cook it all day in the slow cooker. These Cornbread Muffins are the perfect side dish. Actually, they are perfect for a side with just about anything! I also happen to love them for breakfast, drizzled with a bit of maple syrup. Just thinking about it now...I'm going to have to make another batch! 

Cornbread Muffins by Making it Milk-free

Cornbread Muffins {gluten free + vegan}

1 1/3 cup dairy-free milk
1 Tbsp white vinegar
1/2 cup unsweetened applesauce
1 1/3 cup gluten-free flour
1 1/3 cup cornmeal
1/3 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1/8 tsp pepper
1 1/2 sticks vegan butter, slightly softened

Preheat oven to 400 degrees. Line a muffin pan with foil or paper liners, or spray the pan lightly with cooking spray.

In a measuring cup, mix together the dairy-free milk and vinegar; set aside for one minute. Add the applesauce; stir to combine.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and pepper. Add the softened butter and mix until small clumps begin to form.

Pour the wet ingredients into the dry mixture and mix until just combined. (Do not over mix.)

Scoop 1/3 cup of the mixture into each muffin well. Bake at 400 degrees for 20 minutes. Cool on a wire cooling rack. Serve warm.

Cornbread Muffins by Making it Milk-free

Cornbread Muffins by Making it Milk-free

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