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–+ servings

Rosemary Cornbread Muffins

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Servings 12 muffins

Ingredients
  

  • 1¼ cup cornmeal
  • ⅓ cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp fresh rosemary, finely chopped
  • ½ tsp salt
  • 2 eggs
  • 1⅓ cup unsweetened almond milk
  • 3 tbsp honey

Instructions
 

  • Preheat the oven to 350 degrees. Spray muffin pan with non-stick spray. 
  • In a large bowl, combine the cornmeal, brown rice flour, baking powder, baking soda, salt, and rosemary. Whisk until combined. 
  • Next, add the eggs, milk, and honey to the dry ingredients, and whisk until evenly combined. 
  • Fill the muffin tins 3/4 full and bake for 15-18 minutes, until a toothpick inserted into the center of the cornbread comes out clean. 
  • Remove from oven and let cool in the pan for 5 minutes, then transfer the muffins to a wire rack to finish cooling. 
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