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 Awinner!
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