Gluten-free blueberry and sweet cornbread muffins

Gluten-complimentary blueberry and sweet cornbread muffins

Featuring Plum's Cherry, Sweet Corn & Greek Yogurt Pouch.

Prep time: 10 mins | Cooking time: 20 mins

Ingredients

• 2 pouches, Plum Organics Second Blends Cherry, Sweet Corn & Greek Yogurt
• 3T melted butter
• i/4c honey
• i/4c raw sugar
• 1 large egg
• 1c almond milk
• 1T lemon juice
• 1c cornmeal
• 2T ground flaxseed
• 1c gluten-gratis flour blend
• 1t salt
• iii/4t baking soda
• ane/2p organic blueberries
• 1/2 corn kennels
• Additional: Standard muffin tin

Instructions

Let'south face it — cornbread is i of the almost succulent foods out there. Unfortunately, it'southward non always the virtually nutritious. Try a new arroyo with a cornbread that's gluten-free yet berry-total! Happy baking!

1. Preheat oven to 350F.

2. Line muffin tin with paper liners.

3. In a minor-to-medium size bowl, mix dry out ingredients (corn meal, ground flaxseed, gluten-free flour, salt and baking soda)

4. Cook butter in a large mixing basin.

5. Add dearest and sugar to melted butter.

6. Whisk in egg and add together Plum pouches to wet ingredients.

7. In a separate container, mix almond milk and lemon juice. Allow sit for 1 minute, then add to wet ingredients. Finally, mix in corn kernels.

8. Slowly add the dry ingredients to the wet mixture, mixing and whisking to combine.

9. Using a pocket-sized ladle or large spoon (a ¼ or ½ loving cup mensurate could work, besides), pour the concoction into the muffin tin.

10. Acme each uncooked muffin with iii-5 blueberries.

11. Bake for xx mins

12. Serve warm!

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Source: https://www.plumorganics.com/gluten-free-blueberry-and-sweet-cornbread/

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