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Ingredients

• ¾ cup cornmeal
• ¼ cup millet flour
• ½ cup sorghum flour
• ¼ cup corn flour
• ½ cup tapioca starch
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ½ tsp xanthan gum
• 1/3 cup sugar
• ¾ tsp stevia extract
• ½ tsp ground nutmeg
• ¼ cup oil
• 2 tbsp applesauce
• 1 tbsp agave nectar
• 2 tbsp grated lemon zest
• 2 tsp gluten-free vanilla
• ½ tsp lemon juice
• 1 tbsp Ener-G Egg Replacer (or other replacer powder) whisked with 1/3 cup warm water (or 2 eggs)
• ½ cup warm water
• ¼ cup unsweetened almond milk
• 1 (generous) cup blueberries

Description

I’ve Always Had A Soft Spot For Cornbread And Cornmeal Muffins Because Of The Texture And Slight Sweetness They Had, So Of Course I Just Had To Do It! The Original Recipe Is From Karina’s Gluten Free Goddess Blog, And Is A Winner!

Group Recipes