Comments on: Cheddar Broccoli Cornbread Muffins

By: Brenda

Brenda — Fri, 25 Apr 2014 20:23:55 +0000

In reply to Leyla. Thank you for coming back to share your modifications!

By: Leyla

Leyla — Fri, 25 Apr 2014 19:58:35 +0000

This is a great recipe! I just made it and it came out FANTASTIC. I used farmers market colby jack cheese, added sauted mushrooms and substituted dairy milk for almond milk- cup for cup. I also substituted white vinegar for apple cider vinegar. I baked them for about 33 minutes. They came out light, fluffy and absolutely DELISH!

By: Librarian Kat

Librarian Kat — Thu, 20 Mar 2014 18:55:54 +0000

I just finished making these. I used 3/4 c almond meal and omitted the xanthan gum. I also bought a block of cheddar and grated it by hand. Otherwise I followed the recipe exactly and they are delicious. Thanks for sharing!

By: Brenda

Brenda — Sun, 22 Dec 2013 18:30:35 +0000

In reply to Anna. I've not tried either here so I can't say for sure. I would suggest the almond but again not sure. If you try it please come back and let me know how it worked out.

By: Anna

Anna — Sun, 22 Dec 2013 00:56:54 +0000

I don’t have any gluten free flour. Would buckwheat or almond flour work for this? Or white whole wheat?

By: Brenda

Brenda — Wed, 11 Dec 2013 11:52:04 +0000

In reply to Charlotte Moore. Thanks Charlotte :)

By: Charlotte Moore

Charlotte Moore — Wed, 11 Dec 2013 10:45:07 +0000

These look so good. I saved the recipe.