Cornbread Muffins (GF, DF)
Cornbread muffins are the perfect addition to chili, stew or soups. They are soft on chewy on the inside and slightly crunchy on the outside. Easy to make, and so delicious!
- 1 package Bob’s Red Mill Gluten-free Cornbread Mix
- 2 eggs
- 1 1/2 cups coconut milk I used Silk
- 1/2 cup vegan butter (melted) I used Melt
Preheat oven to 375 degrees. Grease a 12 cup muffin tin.
In a large mixing bowl, add the cornbread mix, eggs, milk, and melted butter. Whisk until the batter is smooth and there are no lumps remaining.
Fill each muffin cup 3/4 way with the batter. Bake for 20-23 minutes. The outside will be lightly golden brown when they are done.
Serve warm with additional butter.
I do not recommend using canned coconut milk for this recipe, as it might be too thick.