Serve these perfectly tender and mildly sweet corn muffins with your favorite chili recipe or another bean and vegetable soup. I like to use Arrowhead Mills brand of cornmeal in this recipe because it is both gluten-free and organic.
Ingredients
Dry Ingredients
1½ cups
cornmeal
1 cups
sorghum flour
¼ cups
tapioca flour
1 tablespoons
baking powder
1 teaspoons
sea salt
Wet Ingredients
¼ cups
ground
golden flaxseeds
½ cups
hot
water
⅓ cups
coconut sugar
⅓ cups
melted
coconut oil
(or avocado oil)
⅓ cups
unsweetened applesauce
1½ cups
non-dairy milk
