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Ingredients
US|METRIC
1 SERVINGS
- 1 1/4 cups lite coconut milk (canned, shaken well first, 297 mL, I use Thai Kitchen)
- 1 Tbsp. apple (cide vinegar)
- 1 1/2 cups cornmeal (medium grind coarse, not finely ground, 234 g, I use this one by Bob's Red Mill Coarse Cornmeal)
- 3/4 cup pecan halves (84 g)
- 1/4 cup oat flour (30 g)
- 1/4 cup tapioca starch (30 g)
- 1 Tbsp. double-acting baking powder
- 1/2 tsp. fine sea salt
- 1 1/2 Tbsp. pure maple syrup
- gluten (It's always best to use a kitchen scale for accurate results, especially with, free baking. They are sold at any home good stores these days and are just a few dollars. Otherwise, to accurately measure to get the results as I've written, you will scoop your measuring cup into the flours and lightly pat down and then level off with your finger. This is how the companies measure their products as well to reach their weight measurements on the bag.)
- 10 muffin (liners. I highly suggest the Reynolds foil "Staybrite" because they never stick. Bake for just 15 minutes. Store at room temperature in a sealed bag or container to keep them moist.)
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