Gluten Free Diabetic Cornbread Recipe for Muffins
a light and fluffy cornbread muffin; a perfect side dish
Ingredients
- 1/2 c. cornmeal
- 1/2 c. almond flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/4 t. salt
- 1 T. honey
- 1 egg at room temperature
- 2 T. butter melted and cooled
- 3/4 c. plain greek yogurt
Instructions
- Preheat oven to 350℉. Line a muffin tin and grease with non-stick spray.
- In a large bowl, combine the cornmeal, almond flour, baking powder, baking soda, and salt. Stir until mixed and remove any lumps.
- Add the egg, butter, honey, and yogurt. Stir just until combined.
- Scoop the batter into the greased muffin tin until 2/3 full.
- Bake in the preheated oven for 12-14 minutes until toothpick inserted in the center comes out clean and there are golden brown spots on the top of the muffin.
- Remove from oven and cool for 5 minutes before removing muffins to cool completely on a wire rack.
Notes
