Vegan Cornbread Muffins from Fresh Flour with a NutriMill

This recipe make 12 regular size cornbread muffins

  1. Preheat the oven to 325F (Convection) or 350F
  2. Gather the following ingredients
  • 2 cups freshly ground cornmeal (use organic popcorn)
  • 1 cup freshly ground soft white wheat flour
  • 2 teaspoon baking powder (aluminum free)
  • 1/3 cup coconut oil
  • 2 tablespoons grade B maple syrup or raw, local unfiltered honey
  • 2 cups rice or almond milk
  • 2 teaspoons raw apple cider vinegar
  • 1/2 teaspoon Himalayan salt
  1. Put the apple cider vinegar in the milk and set aside
  2. Mix the dry ingredients together and stir well
  3. Add the milk mixture to the dry mix
  4. Add the coconut oil to the mixture
  5. Add the sweetener to the mixture
  6. Stir softly just until fully mixed
  7. Fill muffin tins lined with parchment paper almost to the top of each cup.
  8. Bake for 23 minutes in my convection oven at 325F.