Golden Cornbread Muffins
Author: Brielle
Recipe type: Bread
Serves: 12
- ½ cup corn flour (or sorghum flour)
- ½ cup cornmeal
- ¼ cup almond flour
- ½ cup potato starch (not flour)
- ½ teaspoon xanthan gum
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 5 tablespoons butter, melted
- 2 eggs
- 1 cup buttermilk, room temperature
- ¼ cup sugar
- 1 tablespoon honey
- Preheat oven to 350 degrees. Grease around the tops of a 12 count standard muffin tin and fill holes with paper liners. Set aside.
- In a medium bowl whisk together corn flour (or sorghum flour), cornmeal. almond flour, potato starch, xanthan gum, baking powder and salt.
- In a larger bowl beat eggs. Add sugar and milk and beat until sugar is dissolved. Add melted butter.
- Add dry ingredients to wet ingredients. MIx until combined. Beat an additional minute.
- Fill muffin liners ⅔ way full with batter. Bake at 350 degrees for 15-18 minutes or until golden and tops bounce back with touch of a finger.
- Cool on cooling rack until ready to serve.*
*For eating leftover cornbread, microwave for 10-15 seconds to soften.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/golden-cornbread-muffins/
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