Oat Flour Cornbread Muffins

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4.98 from 47 votes

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 158kcal

Ingredients

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

US Customary - Metric

Instructions

Preheat the oven to 425 °F.
Melt the butter in a small bowl and set aside for 3-5 minutes to allow it to cool slightly.
In a large bowl, mix together the cornmeal, oat flour, baking powder and salt.
In a medium bowl mix the butter with water, vinegar, honey and eggs.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix until just combined.
Line a 12 count muffin pan with paper or silicone liners. Divide the batter evenly among them, filling each about ¾ full.
Bake for 14-18 minutes until the centers bounce back slightly when pressed and a toothpick poked in the middle comes out with just a few crumbs.
Serve warm with extra butter and honey.

Notes

Leftovers

Cool completely and store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. You can reheat in the microwave for 20-30 seconds.

Nutrition