No-Corn Corn Muffins

If you're a fan of my no-corn cornbread, you'll like these corn muffins. I don't use any grain at all, just grain-free almond and coconut flour.

They're easy to make dairy free by substituting butter for olive oil or another oil. I haven't tested it yet, but I'll get you can use apple sauce in place of butter as well. I use dairy-free milk in this recipe, but feel free to replace it with yogurt, cream, oat milk, or your favorite milk.

These corn muffins are great toasted, either in a toaster oven or regular oven at about 325 F for 10 minutes. They're also great for making cornbread stuffing. Cut the muffins into small pieces, toast them, and then use them in herbed cornbread stuffing or savory cornbread sausage stuffing.

To make sure the muffins are easy to separate from the muffin liners, I use parchment muffin liners. Another option is to use silicon muffin molds.