Recipe Vortex

2 cups yellow cornmeal

1/2 cup gluten-free flour mix

1/2 cup tapioca flour

3 tbsp psyllium husk

1 tbsp baking powder

1 1/2 tsp xanthan gum

1/2 tsp pink salt

1/4 tsp baking soda

2 eggs large

1/2 cup vegan butter or ghee, at room temperature

1/2 cup honey

2 tbsp molasses

1 1/2 cups dairy-free milk

Preheat the oven to 375°F. Lightly coat a silicone muffin pan with nonstick cooking spray or line muffin pan with liners, then spray them with nonstick cooking spray.

In a medium bowl, combine the cornmeal, flour blend, tapioca flour, psyllium husk, baking powder, xanthan gum, salt, and baking soda.

In large bowl, using an electric mixer on medium speed, beat the eggs, butter, honey, molasses, and 11/2 cups of milk together until well mixed. Stir in the flour mixture just until combined. The batter should be smooth with a cake batter consistency. Add additional milk, 1 tablespoon at a time, if necessary. Pour the batter into the prepared muffin pan.

Bake until the top is slightly golden, about 18-22 minutes. Transfer the muffins to a cooling rack to cool completely.