Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
  • Sift or whisk the gluten free flour, cornmeal, baking powder, salt, and baking soda together in a large bowl, and set aside.
  • Combine butter and honey in a medium bowl, and beat with a hand mixer at medium speed until creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Blend in the Greek yogurt or sour cream, milk, and sage.
  • Add the wet ingredients to the dry ingredients, and fold together until just combined. Spoon batter into the prepared pan, dividing evenly between the cups.
  • Bake for 12-15 minutes or until golden brown. Let cool in the pan for 5-10 minutes. Serve warm or transfer to a rack to cool completely.