A great addition to your chili tonight!
My husband and I have a few business meetings in town tonight so my dear friend Maria will be watching my four kids - In addition to her own five kids she still has at home that makes nine kids - what a trouper!! I thought that I would make a big crock pot full of chili and a bowl full of delicious cornbread muffins. One of her sons has a dairy allergy as well so these muffins will be perfect for him.
Do you think they will like my snazzy muffin liners? I LOVE them!
Honey Cornbread Muffins
2 cups yellow cornmeal
2 cups all purpose flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. flaxseed meal
6 tbsp. warm water
1 cup dairy free butter, melted
1/2 cup honey
2 cups unsweetened almond milk
Preheat oven to 400 degrees. Line a muffin tin with paper liners. In a large bowl whisk together cornmeal, flour, baking powder and salt. In a separate bowl combine flaxseed meal and warm water, let rest for 2 minutes to thicken. Add melted butter, honey and almond milk. Whisk together until combined. Add wet ingredients into dry stirring just until combined. Fill muffin tins 2/3 full. Bake for 15 minutes or until lightly golden brown.
2 cups all purpose flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. flaxseed meal
6 tbsp. warm water
1 cup dairy free butter, melted
1/2 cup honey
2 cups unsweetened almond milk
Preheat oven to 400 degrees. Line a muffin tin with paper liners. In a large bowl whisk together cornmeal, flour, baking powder and salt. In a separate bowl combine flaxseed meal and warm water, let rest for 2 minutes to thicken. Add melted butter, honey and almond milk. Whisk together until combined. Add wet ingredients into dry stirring just until combined. Fill muffin tins 2/3 full. Bake for 15 minutes or until lightly golden brown.