gluten free vegan sweet corn muffins
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 10
- 1 1/2 cups Sarah's gluten free flour blend
- 1/2 cup Bob's Red Mill gluten free cornmeal
- 1/2 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup So Delicious unsweetened coconut or almond milk, room temperature
- 1 tablespoon vinegar
- 1/3 cup refined coconut oil, melted
- Preheat oven to 375 degrees. Line muffin tin with paper liners.
- In large mixing bowl, whisk together flour blend, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- In separate bowl, mix together coconut milk and vinegar. Pour over dry ingredients, along with melted coconut oil. Stir until just combined.
- Scoop batter into prepared muffin tin, filling almost to top. Bake 18-20 minutes or toothpick inserted in center comes out clean.
- Place sweet corn muffins on cooling rack to cool completely. Best served warm.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/04/gluten-free-vegan-sweet-corn-muffins.html
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