Cornbread Muffins (Vegan & Gluten Free

Adapted from the Skokie Lodge Cookbook

Ingredients:

• * 2 flax egg (mix 1 tablespoon flaxseed with 2.5 tablespoon of
• water, per egg), or 2 regular egg
• * 1 1/4 cup cornmeal
• * 1 cup buckwheat flour
• * 1/2 teaspoon salt
• * 1/2 teaspoon baking soda
• * 2 teaspoon baking powder
• * 1/2 cup coconut oil
• * 1 cup almond milk
• * 1/2 cup honey (sub agave or maple syrup for vegan)

Instructions:

1. Preheat oven to 400 degrees fahrenheit and line a standard muffin tin with 12 muffin liners.
2. In a small mixing bowl, mix flax eggs and let sit for 5 minutes
3. In a large mixing bowl, mix all dry ingredients and set aside
4. Melt coconut oil over the stove in a saucepan or in the microwave and add to the flax eggs.
5. Add remaining wet ingredients to the flax eggs and mix well.
6. Poor the wet ingredients into the dry ingredients and mix until well incorporated and the consistency is that of wet sand.
7. Fill the muffin liners with the batter, almost all the way to the top.
8. Bake for 15-18 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Mine took 15 minutes.
9. Let cool completely, then store in an airtight container.

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