Have you been craving Real Southern-style Honey Cornbread Muffins but thought you couldn’t have them because they aren’t Gluten-Free, Dairy-Free, Egg-Free or Vegan? Well, start dancing in the streets, precious one, because… this Southern-style Honey Cornbread Muffin Recipe is for you. But the news gets better: ALL your friends and family will love these muffins, too! They are fabulously delicious.
Case in point: A few days ago, our ten-year old grandson (who does not have any food allergies) polished off three of these muffins before anyone could stop him, “I love these, Gramma! Can I have more?” he said, as he reached for his fourth muffin. You should have seen his father! His dad moved into action and grabbed his own “share” of muffins before they were gobbled up! Happily, our other grandson (who has a serious egg-allergy) safely enjoys these, too, “These are yummy. I like ’em.” So everyone is happy. Well, except for maybe their father because the boys eat most of the muffins…
About this recipe: It was challenging trying to create a delicious cornbread muffin recipe without eggs, dairy and wheat; but as you you know, our youngest grandson has a severe egg allergy, so he was my inspiration. After a ton of experimenting, I finally cracked “the code.” I use both corn flour and cornmeal in this recipe. The combination of these two types of ground corn give these muffins an exceedingly light texture, plus a huge burst of corn flavor. You may have never bought corn flour (it is very finely milled corn), but I recommend that you get some ASAP (as soon as possible) because you will make these muffins over and over again.
Easy to Make: Simply preheat your oven, then mix up the ingredients: Corn Flour, Cornmeal, Arrowroot Starch (I like using Arrowroot Starch because it is healing to the gut and very easy to digest), Almond Flour, Honey, Applesauce and a couple more things. Mix everything up, spoon into your cupcake/muffin pan. Bake for fifteen minutes. Oh my, gracious! Real Southern-style Honey Cornbread Muffins. Enjoy!