Mighty Cornbread Muffins


1 cup Mighty Fast milk

1/3 cup Mighty Fast coconut oil

1/4 cup honey (use Mighty Fast version if available)

1/4 cup butter (use Mighty Fast version if available)

1 cup all purpose flour (sub 1 cup almond meal or gluten free flour)

1 cup yellow cornmeal

1 large organic egg, room temperature

1/2 teaspoon vanilla extract

1/2-3/4 cup coconut sugar (use amount depending on desired sweetness)

3 teaspoons baking powder

1/4 teaspoon salt


After infusing milk, coconut oil, honey and butter in The Mighty Fast Herbal Infuser, set aside above amounts to cool. Preheat oven to 350 degrees Fahrenheit. Use Mighty Fast butter to grease 12 muffin tins. In a medium bowl whisk together flour, cornmeal, sugar baking powder and salt. In a separate bowl whisk together milk, egg, vanilla extract and melted coconut oil. Pour wet mixture into dry mixing well to combine all ingredients. Pour batter into greased muffin tins. Bake in preheated oven for 12-15 minutes or until toothpick inserted into center comes out clean. Remove from pan and cool on wire rack. Drizzle muffins with honey before serving.