Chase away winter chills with a bowl of homemade chili or soup and these Gluten-Free Cornbread Mini Muffins. Melt-in-your-mouth moist with just the right amount of crumble, they’re quick to make and healthier than the traditional version — made with flax instead of eggs, coconut oil spread in place of butter and your choice of dairy or non-dairy milk.
1 cup gluten-free baking mix
3/4 cup organic cornmeal
2 teaspoons sodium free baking powder
2 tablespoons coconut oil
¼ cup nutritional yeast
¼ cup flax meal plus 1 cup water (stir and let sit for 2 minutes)
1 cup almond milk with 1 TBSP apple cider vinegar
4 diced Shisito peppers (optional)
1. Preheat oven to 400 degrees F. In a medium-sized bowl, mix together dry ingredients; set aside.
2. In a separate bowl, combine flax meal mixture, milk, coconut spread and peppers (if using). Add to the dry mixture and stir until moist.
3. Spoon mixture into lightly oiled mini-muffin or mini-loaf tins. Bake for 15 minutes or until a wooden toothpick inserted in the center comes out clean.
4. Serve warm and enjoy!