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Gluten and dairy free Cornbread Muffins Recipe

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This recipe for Gluten and dairy free Cornbread Muffins, by , is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Stahly

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Organic Corn Flour or Organic Corn Meal (I prefer the smoother texture of Corn Flour - and always use organic to stay away from bad GMO's)
1 Cup of Bobs Red Mill All Purpose Gluten Free Dairy free Flour Mix (1to 1 Baking flour)
1 Tablespoon Baking Powder
Cup Organic Sugar
Cup Honey
1 teaspoon Salt
1 Cup Milk Alternative (or real Milk, almond, rice or soy)( I used light almond milk and 1 Tsp. less sugar)
Cup Spectrum Palm Shortening (or real Butter or coconut oil) (I used coconut oil)
3 large Eggs

Directions:
Directions:
Preheat oven to 400 degrees F. Spray a 12 cup cupcake pan with cooking spray. Combine all ingredients and stir briskly until well mixed. (Batter will be thick) bake for 15-20 minutes. Serve warm and refigerate leftovers of any!

 

 

 

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