Dairy/Soy Free CornBread Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup yellow cornmeal1 1/4 cup milk (I use unsweetened almond)1 cup flour1.5 tsp baking powder.5 tsp salt1/3 cup sugar1 med. egg, beaten1/4 cup vegetable oil
1. Mix milk and cornmeal in large bowl. Allow to stand for 10 minutes.
2. Preheat oven to 400 degrees. Spray med-large muffin tin with Pam if not using non-stick.
3. Mix in remaining ingredients to the rice milk and cornmeal mixture until free of lumps.
4. Pour equal portions into muffin pan. You want the mix to fill the muffin cup about half way.
5. Bake for about 20-25 minutes or until the center of a muffin pops up after being tapped with your finger. (Careful its hot!)
Makes 12 servings of medium muffins.
2. Preheat oven to 400 degrees. Spray med-large muffin tin with Pam if not using non-stick.
3. Mix in remaining ingredients to the rice milk and cornmeal mixture until free of lumps.
4. Pour equal portions into muffin pan. You want the mix to fill the muffin cup about half way.
5. Bake for about 20-25 minutes or until the center of a muffin pops up after being tapped with your finger. (Careful its hot!)
Makes 12 servings of medium muffins.
Nutritional Info Amount Per Serving
- Calories: 134.1
- Total Fat: 5.4 g
- Cholesterol: 13.0 mg
- Sodium: 182.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.2 g
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