Name: Cornbread Muffins
Yield: 28 Muffins
Ingredients: 0.6 Kg Cornmeal; 0.25 Kg Oats ((Blended)); 2 Tsp Sea Salt; 6 Tsp Baking Powder; 2 Tsp Baking Soda; 1 Cup Soy Milk ((Or any other milk of choice)); 4 Tbsp Avocado Oil ((or low fat butter)); 8 Tbsp Honey ((Or Sugar)); 5 Eggs; 0.48 Kg Fat free Greek Yoghurt

Cornbread Muffins

Servings

Muffins

Ingredients

Dry Ingredients

0.6 Kg Cornmeal
0.25 Kg Oats (Blended)
2 Tsp Sea Salt
6 Tsp Baking Powder
2 Tsp Baking Soda

Wet Ingredients

1 Cup Soy Milk (Or any other milk of choice)
4 Tbsp Avocado Oil (or low fat butter)
8 Tbsp Honey (Or Sugar)
5 Eggs
0.48 Kg Fat Free Greek Yoghurt

Servings

Muffins

Ingredients

Dry Ingredients

0.6 Kg Cornmeal
0.25 Kg Oats (Blended)
2 Tsp Sea Salt
6 Tsp Baking Powder
2 Tsp Baking Soda

Wet Ingredients

1 Cup Soy Milk (Or any other milk of choice)
4 Tbsp Avocado Oil (or low fat butter)
8 Tbsp Honey (Or Sugar)
5 Eggs
0.48 Kg Fat Free Greek Yoghurt

Instructions

In one Bowl, mix the wet ingredients till smooth consistency
In another, larger bowl, mix the dry ingredients
Gradually pour in the wet into the dry bowl, stirring through as you do so
Whisk completely till doughy texture attained
Set Overn to 180C`
Line Muffin tray with oil, butter or greaseproof paper, and evenly distribute the dough mixture
Bake for 20 - 25 minutes till exterior is golden brown
Remove from oven, allow to cool for 5 mins; and enjoy!