Ingredients

The following ingredients have 23 Servings
  • 1 1/2 Cups Stone Ground Cornmeal
  • 1/2 Cup Gluten-Free All-Purpose Flour
  • 1 Tsp Baking Powder
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 1/4 Cup Granulated Erythritol (or preferred granulated sweetener)
  • 1/2 Stick Vegan/Allergy-Free Butter (I use MELT)
  • 1/2 Cup Unsweetened Non-Dairy Milk

Instruction

  • Preheat the oven to 375°F.
  • In a large mixing bowl, combine all cornbread muffin ingredients together, in the order listed, and mix together well to form your cornbread batter.
  • In a greased 24-count mini muffin pan, scoop 1 tablespoon of batter into each muffin tin, until all batter is used.
  • Bake the mini muffins for 10-12 minutes, until a toothpick comes out clean.
  • Remove from oven, transfer the muffins to a wire rack, and allow them to cool completely before storing in an airtight container or freezing.