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About the Recipe
Ingredients
1 1/4 cups all purpose flour (gluten free)
1 cup yellow corn meal (gluten free)
2/3 cup cane sugar
1 teaspoon salt
1 tablespoon baking powder
1 1/4 cup almond milk (unsweetened)
1/3 cup grapeseed oil
Preparation
Preheat oven to 390 degrees and add muffin liners to muffin pan.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and stir.
Add the almond milk and grapeseed oil. Stir until well combined. Add the batter to each muffin liner with a large spoon.
Bake for 20-25 minutes until golden brown, use a toothpick to check fully baked inside.
Serve warm with vegan butter. Enjoy!
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