Gluten-Free Cornbread Lunchbox Muffins
Gluten-Free Cornbread Lunchbox Muffins
SERVINGS
12
PREP TIME
5 Min
COOK TIME
15 Min
Ingredients
1 can (15.25 oz.) Libby's Naturals Whole Kernel Sweet Corn, drained
1 cup ground cornmeal
1 cup rice flour
1/3 cup sugar
1 egg
2 teaspoons baking powder
1/3 cup vegetable oil
1 cup almond milk (or milk of your choice)
1 can (15.25 oz.) Libby's Naturals Whole Kernel Sweet Corn, drained
1 cup ground cornmeal
1 cup rice flour
1/3 cup sugar
1 egg
2 teaspoons baking powder
1/3 cup vegetable oil
1 cup almond milk (or milk of your choice)
Instructions
1. Preheat oven to 400°F.
2. In large bowl, add all ingredients. Mix until combined.
3. Spray muffin pan (or corncob molds) with non-stick cooking spray. Pour batter in pan, filling molds almost to top.
4. Bake 15 minutes. Allow to cool completely before removing from pan.
1. Preheat oven to 400°F.
2. In large bowl, add all ingredients. Mix until combined.
3. Spray muffin pan (or corncob molds) with non-stick cooking spray. Pour batter in pan, filling molds almost to top.
4. Bake 15 minutes. Allow to cool completely before removing from pan.
