Corn/Flax Muffins

2/3 cup cornmeal
2/3 cup GF all purpose flour
½ cup ground flax
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs or egg replacer equivalent
½ cup or coconut milk
⅓ cup honey
3 tbs melted butter (Or non dairy butter replacement)
½ cup raisins
Preheat oven to 425°F.
Grease or line a 12 cup muffin tin.
In a large bowl, mix dry ingredients with a whisk.
In a medium bowl, beat together, eggs, milk, and honey.
Pour egg mixture into dry ingredients and mix only until combined.
Add melted butter and raisins.
Spoon into muffin cups.
Bake 12 to 15 minutes. (A toothpick inserted into the centre should come out clean)
Serve warm.


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