There is no such thing as too many muffins.
Let me tell you!
There is always a place for one more and one more, and one more. Anyway!
Today we are making amazing corn muffins.
They are, as all my receipts, super easy to make, healthy and very tasty. They are great for school lunches, breakfast addition or just a desert.
You can easily add some raspberries to it or make them salty, by reducing sugar and adding some salt and rosemary.
To good to be true, right?
So get ready to make your family happy and your house smell good. Ready? Let’s start cooking!
We will need : (11-12 muffins)
1 cup (250 ml.) of corn flour
1 cup of gluten-free oats
4 table spoons of coconut flour
1 tea spoon of dry ginger
1/2 cup of brown sugar
1/2 table spoon of baking powder
1,5 table spoons of flaxseed meal + 3 table spoons of water
2 table spoons of orange juice (can use lemon juice)
1/4 of vegetable oil
1 cup of plant based milk
Warm up your oven to 176C/325F.
Grind your oats flour then mix with coconut, corn flour, ginger, sugar, baking powder.
Combine flaxseed and water, oil. Mix milk, juice.
Combine everything together.
Bake in a muffin tins.
That’s it! Perfect muffins are here. Enjoy!