JACKSON, MO (KFVS) - Heartland Cook Deb Martin of Jackson, Missouri has a dietary restriction that makes eating store-bought baked goods difficult. Just because Martin has to maintain a gluten-free diet, doesn't mean she wants to skimp on taste! Deb's Honey cornbread muffins can be made with gluten-free flour, or with regular all-purpose flour for those who do not have a gluten intolerance.
- 4 Tablespoons unsalted butter (melted)
- 1 ¼ cups gluten-free baking mix (or all-purpose flour)
- ¾ cup cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup honey
Grease a 12-cup muffin tin and preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
Beat two eggs in a second, larger bowl.. Add buttermilk, honey and melted butter to egg. Add dry ingredients a little at a time to wet ingredients and stir to combine.
Spoon batter evenly into muffin cups and bake 30-35 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.