Appetizer for 12

Gluten-Free Cornbread Muffins

Name: Gluten-Free Cornbread Muffins
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: dry ingredients; 1 1/3 cup oat flour; 1 cup gluten-free medium grind cornmeal; 2 tsp baking powder; 1/4 tsp salt; wet ingredients; 1 tsp apple cider vinegar; 2 large eggs; 1/4 cup honey; 1/4 cup butter

These tender cornbread muffins combine oat flour and cornmeal with a lightly sweet, tangy batter.

Typical price

$1.18for 4 servings

$0.30 per serving$1.18 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: ambitiouskitchen.com

30 minstart to table
Easydifficulty
12servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Appetizers Side dishes Snacks Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Cornmeal, grits, polenta$0.08/oz typical	5 oz	$0.40Typical price
Eggs$0.30 each typical	2	$0.60Typical price
Butter$0.40/oz typical	2 oz	$0.80Typical price
Total for the servings shown		$3.55

Pantry staples you likely have

FlourBaking powder and sodaVinegarHoney or maple syrup

Not included in the cost.

Ingredients

dry ingredients
1 1/3 cup oat flour
1 cup gluten-free medium grind cornmeal
2 tsp baking powder
1/4 tsp salt
wet ingredients
1 tsp apple cider vinegar
2 large eggs
1/4 cup honey
1/4 cup butter

Steps

Heat the oven to 375 F and grease a 12-cup muffin tin with butter.
Stir the almond milk and apple cider vinegar together, then let them stand for 5 minutes.
Whisk the oat flour, cornmeal, baking powder, and salt in a bowl.
Melt the butter and stir it with the milk mixture, eggs, and honey.
Fold the wet mixture into the dry mixture until just combined.
Divide the batter among the cups and bake for 15 to 18 minutes, until the muffins are firm.