HOW TO MAKE IT
YIELD
12 muffins
TYPE
Gluten Free
TIME
25 minutes
COURSE
Side
INGREDIENTS: 1 cup 1-to-1 gluten free baking flour blend, such as Pillsbury, Bob's Red Mill, or Cup4Cup 2/3 cup yellow cornmeal 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 cup butter (salted or unsalted),softened 3 Tablespoons honey 2 large eggs 1/2 cup Greek yogurt or sour cream 1/2 cup milk 1 Tablespoon chopped fresh sage
1
Either use a sifter or sieve to sift the gluten free flour, cornmeal, baking powder, salt, and baking soda together into a large bowl or combine it all in a bowl and whisk until combined.
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2
Use a hand mixer to blend the butter and honey together in a medium bowl. Beat in the eggs one at a time, then blend in the Greek yogurt or sour cream, milk, and sage, if using.
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3
Add the wet ingredients to the dry ingredients, and fold together until just combined. Divide the batter evenly between the prepared muffin cups.
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4
Bake for 12-15 minutes or until golden brown. Let cool in the pan for 10 minutes before transferring to a rack to cool completely. Or enjoy warm with butter.
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5
Once they are cooled, you can store the cornbread muffins in an airtight container or plastic zip top storage bag for a couple of days, or in the refrigerator for up to a week.
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