Strawberry Rhubarb Honey Corn Muffins


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Dietary: Kosher, Peanut-Free, Vegetarian

With the sweetness of summer's best strawberries and rhubarb, you can enjoy a sweet treat for breakfast or dessert!

Prep: 5 min
Total Time: 20 min
Yield: 12 muffins



Ingredients

Directions

  • Preheat oven to 400°F.
  • In a large bowl, combine cornmeal,coconut flour, baking powder, and salt.
  • In another bowl, whisk together the whole milk, eggs, butter, and honey.
  • Add the wet to the dry ingredients and stir until just mixed.
  • Place muffin paper liners in a 12-cup muffin tin.
  • Evenly divide the cornbread mixture into the papers.
  • Bake for 15 minutes, until golden.

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