Sprouted Honey Cornbread
Ingredients
- 1 cup TYH Sprouted Cornmeal
- 1/2 cup tyh sprouted brown rice flour
- 1 teaspoon baking powder
- 1 cup non-dairy milk
- 1/4 cup raw honey
- 1 egg
- 2 tablespoons coconut oil or ghee melted
- pinch of salt
Servings: Muffins
Units:
Instructions
- Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl.
- Add all remaining ingredients and stir until smooth.
- If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper).
- Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes
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