Rosemary Cornbread 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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