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Honey Cornbread Muffins

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 12 muffins
Author: Sarah Rotavera

Ingredients

  • 1 cup brown rice flour
  • 1 cup cornmeal*
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1/2 cup honey
  • 1/2 cup butter I used Earth Balance, melted and cooled
  • 1 cup milk I used unsweetened almond milk
  • 1 cup corn kernels fresh or frozen**

Instructions

  • Preheat the oven to 350°F and then grease a muffin tin using butter (or Earth Balance).
  • Combine all of the dry ingredients (brown rice flour to baking powder) in a large bowl and sift together.
  • In a separate large bowl, combine all of the wet ingredients (eggs to honey) and whisk together. Then toss in the corn kernels.
  • Add the dry ingredients to the wet and stir together until smooth. Spoon about 1/4 cup of the batter into each muffin tin until you have filled all 12 then bake them in the oven for 25 minutes. The time may vary depending on your oven.
  • Allow to cool for 10 minutes then serve and enjoy!

Notes

*Make sure to use finely ground cornmeal
**If using frozen kernels, rinse them with warm water before adding to the bowl.