Muffin Compares to You

I love these gluten-free cornbread muffins because they have a soft and smooth finish. They do not crumble or fall apart like many of the recipes I have tried. As a result, they are perfect for a creamy vegan butter!

You can mix things up by adding whole corn kernels into your dough. Or if you would like a bit of extra flavor you can add chopped green chiles. If you have leftover muffins, store them in the freezer and warm them up in the oven to create a fresh-baked taste again.

Ingredients for Gluten-Free Cornbread Muffins

• 1¼ cups Masa Harina or cornmeal
• 3/4 cup gluten-free flour mix (King Arthur’s or America’s Test Kitchen recipe)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground psyllium husk
• 1 teaspoon of sea salt
• 2 tablespoons Bob’s Red Mill Egg Replacer and 4 tablespoons water as directed
• 3 tablespoons liquid coconut oil
• ¼ cup honey
• 1 1/2 cup alternative milk (almond, hemp, oat, or coconut)
• 3/4 cups coconut cream (canned)

Instructions for Gluten-Free Cornbread Muffins

1. Heat oven to 350 degrees. Sift your Masa Harina or cornmeal, flour mix, baking powder, baking soda, sea salt, and psyllium husks into mixing bowl and mix well.
2. In a separate bowl, mix your egg replacer with water as directed. Once egg replacer has thickened according to directions, add coconut oil, honey, alternative milk, and coconut cream into the bowl. Mix well.
3. Fold wet mixture into the dry mixture using a whisk to completely incorporate.
4. Add muffin liners into a pan. Use a spoon to scoop the dough into liners, filling to the top. This recipe will make 6 large muffins.
5. Bake for 45–60 minutes until tops are toasted and crisp. Remove from the oven and let sit for another 30 minutes before eating.