• 3 T + 1 t vegan butter
• 1 cup (2 1/2 dl) unsweetened plant based milk
• 1 large egg
• 1 1/4 cup (2 3/4 dl) cornmeal
• 1 cup (2 1/2 dl) gluten free flour
• 4 T sugar
• 2 t baking powder
• 1/2 t salt

Preheat the oven to 400 F/200 C

Melt the butter and put aside.

Put the egg, milk and melted butter in a large bowl and mix well. Add the cornmeal, flour, baking powder, sugar and salt and stir until the flour is moist. Pour the batter into muffin cups or a greased pan. Bake 25-30 minutes or until golden brown.