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Fluffy Bakery-Style Cornbread Muffins

Jenn | Peas and Crayons
  • 33 minutes
  • Serves 12

INGREDIENTS

2

Eggs, large

1 2/3 cups

All-purpose flour, unbleached

1 1/2 tbsp

Baking powder

1/4 tsp

Salt

2/3 cup

Stoneground cornmeal

1/2 cup

Sugar

1 cup

Milk [i used a coconut-almond blend

2 tbsp

Oil [olive or coconut

1/4 cup

Butter