Okay. So, I might have a problem.
I think it might be addicted.
Addicted to muffins.
This came to my attention when I made yet another batch of delicious muffins.
These muffins were different though–they were dinner muffins. Corn muffins, to be precise. You can definitely eat corn muffins with dinner. Especially if that dinner is steak tips, or chili. Especially if the muffins are gluten-free.
Without further ado…
Dinner Corn Muffins
1 cup corn meal
1 cup gluten-free flower (I used Bob’s Red Mill brand)
1 Tbsp baking powder
1 1/4 tsp sea salt
1/2 cup organic cane sugar
1 cup So Delicious Unsweetened Coconut Milk Beverage
4 Tbsp butter (melted)
1/4 cup olive oil
2 Tbsp honey
2 large eggs
- Whisk all of the dry ingredients (flour, corn meal, baking powder, salt and sugar) in a large bowl
- Mix the wet ingredients (milk, butter, oil, eggs and honey) in a small bowl (or a measuring cup if you’re really efficient).
- Combine the wet and dry ingredients and spoon batter into a greased muffin tin.
- Bake at 350 F for 15 to 17 minutes or until the tops are golden.
I ate one last night with my steak-tip dinner, and one this morning with my eggs. They’re pretty versatile. But, I mean, I would eat any kind of muffin at any point in the day, so….Seriously though, these muffins were pretty darn tasty.
Do you feel heavy or worn out after the long winter?
Want a fresh start?
Sign up for the 21 Day Return to Nourishment and reset your system for the Fall season!
Sign up before September 18th and save $50.00!
Read More HERE or email AllisonNichols.HC@gmail.com with any questions.