If there is one of our mixes that I find myself continuously purchasing, it is our Gluten Free Cornbread Mix. The first time I tried this mix, I was preparing a chili and cornbread feast for my family. In an effort to temporarily stay off gluten, I decided to make the meal free of gluten for all! The cast iron skillet was piping hot and the cornbread came right out, baked to perfection. Not only was it gluten free, but vegan as well. It was a big hit with my family and I can almost guarantee yours will love it too!
Multiple egg substitutes work well for this mix, but applesauce in particular makes a nice looking top to the bread. The Bob’s Red Mill Gluten Free Cornbread Mix is also very versatile. Every Saturday, in the Bob’s Red Mill bakery you can find a delicious Sweet Potato Corn Muffin that is sure to satisfy. Another treat we are making from this mix is a Tart Cherry Orange Corncake. This variation will be available on Mondays in the Wheat-Free case. Perfect for a breakfast sweet or later in the day topped with some ice cream. Let’s just say I have tried the ice cream accompaniment a few times. Following, you will find a recipe for the Gluten Free Sweet Potato Muffins. Hope you enjoy them and feel free to ask any questions.
Gluten Free Sweet Potato Corn Muffins
1 Package (1 lb. 4 oz.) Bob’s Red Mill Gluten Free Cornbread Mix
1 cup rice milk
¾ cup applesauce
¾ cup brown sugar
1/3 cup oil
2 medium size sweet potatoes, cooked, peeled and mashed
Preheat oven to 350. Combine all ingredients together in a bowl until well incorporated. Scoop batter into a lined muffin tin and bake for 20-25 minutes. Yield: 12 muffins