Cornbread Muffins (GF, V)


  • 1 cup cornmeal
  • 1 cup all-purpose flour – optionally 1-1 gluten free alternative
  • 2 tsp baking powder
  • 1 T maple syrup
  • 1/2 tsp salt
  • 1 cup milk – optionally dairy free
  • 2 tsp apple cider vinegar
  • 1/3 cup vegetable or canola oil


  1. Mix together the milk and vinegar. Let sit for 5-10 minutes to sour.
  2. Meanwhile, preheat oven to 400 F.
  3. Prepare your muffin cups. If using metal molds, coat in oil. If using silicone molds, spread out on a baking sheet. Set aside.
  4. In a medium sized bowl, whisk together flour, cornmeal, baking powder, baking powder, and salt.
  5. In another bowl, whisk together the sour milk, oil, and maple syrup.
  6. Add in the wet ingredients to the dry. Stir together until combined, making sure not to over mix.
  7. Scoop the batter into prepared muffin cups about 3/4 full.
  8. Bake for 15 – 20 minutes, or until a toothpick inserted comes out clean, in preheated oven.


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