Ingredients

• 1/4 cup Golden Syrup (Cane sugar syrup)
• 3/4 cup Pure maple syrup
• 1 1/4 cups Almond Milk
• 1/4 cup Safflower Oil
• 1 1/2 cups Cornmeal
• 2 tablespoons Grounds Flax Seeds
• 1/4 cup Gluten Free Flour
• 1 teaspoon Baking Powder
• 1/4 cup Sorghum Flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon coconut oil (to grease muffin tin)

Directions

1. Pre heat oven to 400 degrees and grease 12-cup muffin tin with coconut oil
2. Combine both syrups, milk, and oil in a large bowl. Golden syrup is traditionally quite thick, so I use a fork to mix. Be patient, it will break down.
3. In a separate small bowl, stir together cornmeal, both flours, ground flax seeds, baking powder, and salt.
4. Add the dry mixture to the wet mixture, and stir just until it's mixed. Be careful not to over-stir the batter. Muffins can become tough if batter is over mixed.
5. Pour batter into muffin tin, and bake for 25 min, or until a toothpick comes out clean.
6. Enjoy with jam or butter.