Oat Flour Cornbread Muffins

Traditional cornbread gets a gluten free twist in these oat flour corn bread muffins. A great side dish to chilis, soups, stews, salads and more, this version was a crowd pleaser among taste testers who couldn't tell that there was no wheat flour in this easy recipe.

– 1 cup yellow cornmeal – 1 cup oat flour – 2 teaspoon baking powder – ½ teaspoon fine sea salt – ¼ cup butter melted and cooled slightly – 1 cup water – 1 tablespoon apple cider vinegar – ¼ cup honey – 2 eggs

INGREDIENTS

1.

In a large bowl, mix together the cornmeal, oat flour, baking powder and salt.

Mix.

2.

Melt the butter in a small bowl and set aside for 3-5 minutes to allow it to cool slightly. In a medium bowl mix the butter with water, vinegar, honey and eggs.

Mix.

3.

Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix until just combined.

Mix.

4.

Line a 12 count muffin pan with paper or silicone liners. Divide the batter evenly among them, filling each about ¾ full.

Divide.

5.

Bake at 425 F for 18-22 minutes until the centers of these gluten free cornbread muffins bounce back slightly when pressed.

Bake.

Jazz up your savory cornbread by stirring some of the following into the dry ingredients (up to 1 cup of): – Bacon bits – Shredded cheese such as cheddar – Chopped Herbs such as chives, rosemary or thyme – Diced jalapeño

Make It Your Own

"This cornbread is so good! We made it to have with chili on the weekend and it was the perfect side."

Rave Review

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