Maple Corn Muffins
- 2 cups cornmeal
- 1/4 cup maple syrup or sweetener of your choice
- 1 tsp. salt and 1 tsp. baking soda, combined
- 2 cups milk
- 3 eggs, beaten
This easy-to-follow recipe is gluten-free and will yield about a dozen muffins. They’re perfect as part of a quick, make-ahead breakfast or midday snack with a warm winter beverage.
Mix together all ingredients. Pour into a loaf pan or muffin tins. Bake at 350 F until toothpick comes out clean (about 20 minutes).