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Berry Cornbread Muffins

Test Description


  1. Preheat the oven to 400 °F.
  2. In a large bowl, combine all of the dry ingredients and mix well.
  3. In a separate bowl, mix together all of the wet ingredients until well combined.
  4. Slowly add the dry ingredients and mix until just combined.
  5. Do not overmix the batter, as it will result in tough muffins.
  6. Gently fold in the berries.
  7. Line a 12-cup muffin tin with paper liners.
  8. Scoop the batter evenly into each paper lined muffin cup.
  9. Bake for 18-20 minutes. Insert a toothpick into the center of the muffins, if it comes out clean or with a little batter stuck to it, the muffins are done.
  10. Cool in the pan for five minutes before transferring to a wire rack.
  11. May be eaten warm with butter, organic raw honey or organic blue agave.


  • 1 cup gluten-free all-purpose flour
  • 1/2 cup corn flour
  • 3/4 cup corn meal
  • 1/2 tsp xanthan gum- if your mix does not already have it
  • 1/4 cup Wholesome! Fair Trade Raw Cane Sugar
    Natural Raw Cane Sugar
    Buy Now Find In Store
  • 4 tsp of baking powder
  • 1/4 tsp of salt
  • Orange zest
  • 1/4 cup egg beaters or 1 large cage-free organic egg
  • 1 cup soy milk
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 1 cup of frozen or fresh frozen berries
  • Wholesome! Organic Raw Honey or Organic Raw Blue Agave
    Organic Raw Unfiltered Honey, Jar
    Buy Now Find In Store