Rosemary Cornbread Muffins
Delicious and easy bite sized rosemary cornbread muffins made from vegan and gluten-free ingredients.
Servings: 12 muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup gluten-free all-purpose flour regular all-purpose flour works too
- 1 tbsp baking powder
- 1 tsp pink himalayan sea salt
- 1/2 cup coconut sugar
- 1/2 cup soy milk any plant based milk works, but soy milk is the creamiest
- 1/2 lemon, juice from
- 1/2 cup kite hill vegan yogurt
- 2 flax eggs 6 tbsp water mixed with 2 tbsp flax meal
- 1/4 cup melted vegan butter
- 2 sprigs finely chopped rosemary leaves
- agave optional topping
Instructions
- Preheat your oven to 400 degrees and add your flax eggs to a dish.
- In a mixing bowl add your dry ingredients (cornmeal, flour, baking powder, sea salt, coconut sugar) and whisk well.
- In a separate bowl mix together your wet ingredients (flax eggs, soy milk, lemon juice, yogurt, butter.) Then pour into the bowl of your dry ingredients. Use a rubber mixing spatula to ensure ingredients are well combined. Lastly, mix in the chopped rosemary.
- Line a muffin tray with 12 liners and spray with a bit of oil to avoid sticking. Pour mixture into each muffin liner about 3/4 of the way full.
- Bake muffins for 25-30 minutes. Let cool for at least 10 minutes, then enjoy as is or with a drizzle of agave. Store in an airtight container on the counter for 5 days.