Side Dish

Dairy/Soy Free CornBread Muffins is for Side Dish.

Dairy/Soy Free CornBread Muffins takes 20 minutes to prepare.

Dairy/Soy Free CornBread Muffins takes 25 minutes to cook.

Dairy/Soy Free CornBread Muffins makes 12 servings.

The ingredients for Dairy/Soy Free CornBread Muffins are:

3/4 cup yellow cornmeal
1 1/4 cup milk (I use unsweetened almond)
1 cup flour
1.5 tsp baking powder
.5 tsp salt
1/3 cup sugar
1 med. egg, beaten
1/4 cup vegetable oil

Here is how you make Dairy/Soy Free CornBread Muffins:

1. Mix milk and cornmeal in large bowl. Allow to stand for 10 minutes. 2. Preheat oven to 400 degrees. Spray med-large muffin tin with Pam if not using non-stick.3. Mix in remaining ingredients to the rice milk and cornmeal mixture until free of lumps.4. Pour equal portions into muffin pan. You want the mix to fill the muffin cup about half way.5. Bake for about 20-25 minutes or until the center of a muffin pops up after being tapped with your finger. (Careful its hot!)Makes 12 servings of medium muffins.

The nutritional information for Dairy/Soy Free CornBread Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 134.1

• Total Fat: 5.4 g
• Cholesterol: 13.0 mg
• Sodium: 182.8 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 0.9 g
• Protein: 2.2 g

The dietary needs meet for Dairy/Soy Free CornBread Muffins is Lactose Free