Name: Lactose-Free Mini Corn Muffins
Prep time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1/4 cups amaranth; 1 1/2 cups corn kernels, frozen, ground; 1 1/2 cups wheat flour; 2 eggs; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoons salt; 1 box cooking spray; 2 tablespoons vegetable oil; 1/4 cups honey; 1 cup Silk® original almond drink; 3/4 cups apple cider

Preparation

Low

Preheat the oven to 350° F Grease the mini muffin molds with oil spray and insert the paper liners into each one.

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