Corn muffins and chocolate syrup...

Corn Muffins (Gluten Free, Dairy Free) Makes 1 dozen muffins

1/2 cup corn starch 

1/2 cup rice or millet flour
1 tbsp baking powder
½ tsp salt
1 cup cornmeal
½ cup coconut oil (melted)
1 large egg
½ cup honey
¾ cup flax milk (or your choice of milk)

Preheat oven to 375 degrees Fahrenheit. 

Mix flour, baking powder, cornmeal and salt.

Stir coconut oil, egg, honey, and flax milk into cornmeal mixture. Stir until just moistened and any flour or cornmeal chunks are broken up.

Fill greased or lined muffin tins almost to the top and bake for 15 – 20 minutes.

Chocolate Syrup (Makes 2 cups - GF, DF)

  

1 cup cocoa powder 

1- 1½ cups sugar (I have used 1/2 and 1/2 raw sugar and coconut sugar and that works - i also like dark chocolate so i usually use less sugar)

1 dash salt 

1 ½ cups water 

1 teaspoon vanilla extract

Stir ingredients together in saucepan, boil for 2-5 mins, stirring rapidly (i use a whisk), until sauce thickens - cool and store in refrigerator.  I use an old ketchup bottle to store the chocolate syrup.

I LOVE to use this syrup in unsweetened almond milk to make hot chocolate - something about the nutty flavor of the almond milk and the dark chocolate makes me feel like i'm drinking some really rich and chocolatey coffee type drink. 

I'm not only catching up on my baking and filling the freezer - I am getting my recipes organized! It will be so easy to find them all when they are all in one place!  

I have a lot more than that to say right now, but i don't want to take away from those lovely and super easy to make corn muffins.... and chocolate syrup .. i like to make something in the oven and something on the stove at the same time, it feels very efficient ..