Tuesday, September 27, 2016

Gluten-Free Corn Bread

Yield: 8

3/4 cup yellow cornmeal
1-1/4 cups oat flour
1 tbsp baking powder
1 tsp salt
2 eggs
2 tbsp honey
3/4 cup milk
1/2 cup olive oil

1. Preheat oven to 375F.
2. In one bowl, combine all dry ingredients.
3. In a second bowl, combine all wet ingredients.
4. Add wet ingredients to dry ingredients. Stir until combined.
5. Pour into greased muffin tin. Bake for 20 minutes.

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