Fonio Muffins

(My substitution for cornbread)

I miss cornbread. I used to make it when I made midwest chili (which is a ground beef sort of soup which sounds weird, now that I type that out, but is delicious). I discovered fonio when watching a cooking competition. I tweaked the recipe a bit to fit my family’s taste and this is what I ended up with.

Fonio Muffins

Makes 24 muffins

1 cup fonio flour (I purchased mine through Amazon)

2 1/2 cups gluten-free flour

1 1/4 cups sugar

3 3/4 tsp baking powder

1 1/4 tsp salt

1 cup oil (I use canola)

1 1/2-1 2/3 cups of coconut milk (I use a 12.2 oz can)

Preheat oven 350°F (180°C)

Prepare two muffin pans with paper cupcake holders.

Mix everything together in large bowl. I use a scoop to evenly distribute batter into muffin pans.