Sage Sweet Potato Cornbread Muffins (GF/V)

These warm savory cornbread muffins are gluten free and vegan and highlight all of the wonderful herbs of the season.  We suggest serving them up on your table with the traditional sweet honey butter.  Pop them in a basket and get ready for the Ooohhs... and Ahhs at the table. 

Ingredients

• 1 1/2 cup yellow corn meal 
• 1/2 cup of gluten-free flour
• 1 tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tbsp. fresh thyme
• 1/2 cup of sweet potato puree
• 3 tbs. of honey
• 1/2 cup of vegan cheese
• 2 flax eggs
• 1 1/2 cups of plant based milk
• 1 tsp. apple cider vinegar
• 2 tbsp. vegetable oil
• 1/8 tsp. Amoretti® Sage Dalmatian Extract 

Directions

1. Preheat oven to 400 F
2. whisk together corn meal, GF flour, baking powder, baking soda, salt and thyme, set aside
3. In a large bowl, mix together sweet potato puree, honey flax eggs, almond milk, apple cider vinegar, vegetable oil, and vegan cheese
4. Pour wet ingredients into the dry ingredients and mix together
5. pour batter into muffin cups (I used an ice cream scoop for even distribution) bake at 400 for 16-18 min
6. Serve with honey butter