Vegan Gluten Free Cornbread Muffins. 1/2 cup organic cane sugar* (as original recipe is written, you can sub up to 1/4 cup with 1 packet or tsp of stevia extract) 3/4 cup unsweetened almond milk. In a separate bowl, mix your egg replacer with water as directed.
If they are too cold they will. If making into muffins, check on them. Elderberries and fresh thyme were added for seasonal flair and extra deliciousness, but they also come with the added bonus of amping up the nutritional and medicinal benefits of these sweet corn muffins.
1 cup all purpose flour (148g) or all purpose gluten free flour mix (not baking mix) 1/2 teaspoon baking.
Heat oven to 350 degrees. Cornmeal (you can use either. Heat oven to 350 degrees. Serve warm with your favorite butter alternative!
