Spelt Corn Muffins with Coconut Cheese
These savory breakfast muffins are one of my daughter's favorite gluten-lactose-free snacks. They are super easy to make and serve as a great healthy snack for school.
Ingredients
- 1 cup corn flour
- 1 cup spelt flour
- 1 large egg
- 1/2 cup olive oil extra virgin
- 1 1/2 cups almond milk
- 1 tsp baking powder
- 1 tsp salt
- 2 cups coconut cheese crumbled
- sesame seeds
Instructions
- Mix flour, corn flour, baking powder, and salt together.
- Add olive oil, almond milk, and egg and mix well with a hand mixer.
- Add the crumbled coconut cheese and mix some more.
- Pour the mixture into a 12-muffin pan, previously greased with olive oil.
- Sprinkle each muffin with sesame seeds.
- Bake the muffins at 400°F (200°C) for about 30 minutes.
Notes
And there you have it - yummy gluten and lactose free snacks! Serve them warm. You can always warm them up in the microwave if you serve them the next day.