Easy Sweet Cornbread Muffins (Gluten Free)
2 cups Gluten Free Bisquick
5 tablespoons yellow corn meal
1 cup sugar
1/2 cup whole milk
1/2 cup unsalted butter, melted
Preheat oven to 350 degrees and line muffin pan with baking cups.
In a large bowl, stir all the ingredients together until completely combined.
Divide the batter evenly among the 12 baking cups (the cups will be full).
Bake for about 20 minutes, or until a wooden pick inserted in the middle of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before removing to a wire rack to finish cooling.
Serve with butter and/or your favorite jam.