Updated: Apr 26
1 3/4 cup milk (or substitute)
2 tbsp. Apple Cider Vinegar
1 egg OR 1 tbsp. ground flax/chia meal and 3 tbsp. water
4 tbsp. butter/coconut oil
1/4 cup Maple Syrup
1 cup corn meal
1 cup gluten-free flour mix
2 tsp. baking powder
1 tsp. baking soda
1 tsp. Sea or Himalayan salt
1tsp. (or more) fresh ground Black Pepper/mix
1/2 tsp. Ancho Chili Powder
Preheat the oven to 350 F
Add the Apple Cider vinegar to the milk (I used Oat Milk and Filsingers ACV) and set aside.
Add water to the ground flax or flax/chia mixture (I use Organic Traditions Sprouted Chia & Flax Seed Powder) and set aside to thicken.
Melt the butter or oil and let cool
Add all of the dry ingredients together in a large bowl - whisk to combine
Whisk together the wet ingredients (egg, milk, maple syrup, butter)
Add the wet to the dry and gently incorporate together without over mixing
Scoop into muffin pan evenly - I made 12 with this recipe, and bake for 25 to 30 minutes until the tops start browning and a knife or cake tester inserted comes out clean.
Let cool and enjoy!
I used Watkins Organic Garlic Peppercorn grinder (this is my new favourite go-to for just about any seasoning job).
I also used Simply Organic Ancho Chile Powder in this recipe and it was amazing!
You can play with seasoning and sweetness according to your preferences.