Crunchy Corn Bread Rolls/Muffins

Quick, simple + delicious in under an hour!



Ingredients

  • 2 cups corn grits - I like Bob’s Red Mill Organic Corn Grits brand as it is very crunchy* don’t use corn flour as it is too refined

  • 3/4 cup spelt flour or sorghum flour for gluten free

  • 1 tsp baking powder

  • 2 tsp salt

  • flax “eggs” (3 Tbs ground flax, 8 Tbs soy or oat milk)

  • 1 cup light coconut milk

  • 3 Tbs maple syrup

  • 2 Tbs olive oil

  • Optional: For an extra kick add jalapeno chopped very fine (I use freeze-dried Litehouse brand)*



Instructions

  • Set oven at 350º

  • Mix flax with soy milk and let it stand to thicken slightly while putting the rest of the ingredients together

  • Mix dry ingredients then mix wet ingredients and add flax mixture

  • Combine and mix very well and place in a silicon muffin pan

  • Bake for 45 min

  • Pop out of pan and enjoy while they are warm



Notes

  • Makes 12 rolls

  • Goes fast and freezes well so you may as well double the recipe. Do warm them once defrosted as these taste best warm

*Please Note:  I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.