Gluten-Free Cornbread Muffins

You can eat these gluten-free cornbread muffins with any meal. They're soft, a little sweet, and taste great like corn. Plus, they don't have gluten, so people who are sensitive to gluten or have celiac disease can eat them.

Ingredients:

• 1 cup gluten-free cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup honey
• 1 cup buttermilk or dairy-free alternative
• 1/4 cup melted butter or dairy-free margarine
• 1/4 cup corn kernels optional
• Cooking spray for muffin tin

Instructions:

Warm your oven up to 375F 190C and spray cooking spray into a muffin tin

You will need gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt

Put them all in a bowl and mix them together using a whisk

Put the eggs in a different bowl and beat them

Then add the honey, buttermilk, and melted butter

Mix everything together well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

You can add the corn kernels if you want to

Fill up all of the muffin cups in the tin with batter

The muffins should be baked in a hot oven for 18 to 20 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean

When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through

You can eat these tasty gluten-free cornbread muffins as a snack or side dish

Have fun!