These Gluten Free Cornbread Muffins are a simple, hearty, and flavorful staple, perfect for complementing chili, soups, salads, or as a stand-alone snack. They are soft, sweet, and slightly crumbly, making them a delightful treat for any occasion and accommodating gluten-free dietary needs.
1 cup Cornmeal
1 cup Gluten-free all-purpose flour
1/4 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Milk
2 large Eggs
1/4 cup Unsalted butter, melted
2 tablespoons Honey
Measure ingredients accurately as gluten-free flours behave differently than regular flours.
Allow muffins to cool slightly in the pan before removing them, as this helps them set.
Use a toothpick to check for doneness; if it comes out wet, give them extra time.
For a slightly crunchy top, broil them for a minute or two right at the end.
Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
To reheat, microwave for about 15-20 seconds or place in a warm oven for a few minutes.
Find it online: https://fabiloustaste.com/gluten-free-cornbread-muffins/