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Hungry for some cornbread?
Try these spicy-sweet,gluten-free cornbread muffins.
They obviously specialize in coffee and making coffee, but they also do these fantastic gluten-free corn muffins.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Handals version includes, of course, the classic basecornmeal.
I really like the grittiness of the medium ground, she says.
From there, she improvises a bit on tradition.
For starters, theres no butter in her recipe (collective gasp).
She also recommends another mix-in, but you have to watch the video to get the intel on that.
Press play to see if alt-baking, San Francisco-inspired cornbread can compete with your favorite version.
(Sorry, grandma, but it does mine!)
The FDA Is Speeding up Approval of Natural Food DyesHeres What you should probably Know
1.
Preheat oven to 350 degrees.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Grease large muffin tin with non-stick cooking spray.
Combine all dry ingredients in a large mixing bowl.
Combine all wet ingredients, except jalapenos, in a medium mixing bowl.
Whisk until yolks and honey are fully emulsified into oil and milk.
Add wet mixture to dry ingredients, stirring to incorporate.
Stir in jalapenostailor amount to taste.
Divide batter evenly among muffin tin.
Best eaten warm with butter!
This story was originally published on February 24, 2021.
It was updated on February 26, 2021.
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