An Awesome (And Healthy!) Thanksgiving Side Dish
Thanksgiving is right around the corner and what better way to say thanks than with an exclusive recipe! My healthy Cornbread muffins are a gluten free and sugar free recipe that is sure to be a delicious and healthy side dish to your Thanksgiving meal.
This recipe actually comes from recipe e-book, The Busy Mom’s Guide to Thanksgiving! This e-book is filled with both sweet and savory recipes that are crowd pleasing favorites of my family. I’m sharing with you everything from Pumpkin Cinnamon Rolls, to Apple Crumble Pie, and even my favorite Braised Carrots recipe that no one can say no to!
Healthy Cornbread Muffins
I wanted to share this Healthy Cornbread recipe because it is so quick and easy! Much like the other recipes in the e-book, this recipe is simple to make and if your family is anything like mine, they are gonna love it!
Get your copy of The Busy Mom’s Guide to Thanksgiving at this link.
Check out my FB live where my two boys help me make these easy and delicious Cornbread muffins!
And be sure to save or print the recipe so you have it for Thanksgiving!
Make sure to grab your copy of The Busy Mom’s Guide to Thanksgiving so you can also add some healthy sweet treats to your Thanksgiving celebrations, such as…
Looking for more Thanksgiving recipes? Check out these family favorites:
Gluten free and refined sugar free, these cornbread muffins are a huge crowd pleaser that is easily added to your Thanksgiving feast!
- 1.25 cups milk of choice
- 1 tsp Apple cider vinegar
- 1 cup yellow cornmeal
- 1 cup gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup monkfruit sweetener
- 1 egg lightly beaten
Preheat the oven to 350 deg F.
Lightly spray a 12 cup muffin tray with a non stick spray of choice
In a measuring cup, measure the milk and add the apple cider vinegar. Give the milk mixture a stir and allow to sit for about 5 minutes to create buttermilk.
In a large bowl, add the cornmeal, flour, baking powder, baking soda and monkfruit sweetener. Stir well.
Add in the egg and milk mixture, and gently stir till just combined.
Using a spoon or ice cream scoop, scoop the batter into 8 or 12 muffin cups, depending on the number of muffins being made.
Bake in a preheated oven for 15-18 minutes, til a toothpick inserted into the center of a muffin, comes out with a few small crumbs on it, and the outside edges are slightly golden brown.
Best served warm with butter