I came up with this recipe so my husband could still enjoy his weekly corn muffin breakfast.

1 1/4 cups organic milk, almond, macadamia or coconut milk

1/4 cup avocado  or olive oil

1 pastured egg, lightly beaten

1 cup organic, non-GMO corn flour

3/4 cup organic corn meal

2 tsp. Aluminum free baking powder

1 small scoop (1/2 tsp.) psyllium husk

1 tablespoon Lakanto, monkfruit or coconut sugar (or sweetener of ;your choice)

1/4 tsp. baking soda

pinch Himalayan Crystal salt

1/4 cup oatbran  (optional)

Heat oven to 400 degrees. Combine milk, oil and egg. Combine all dry ingredients. Add liquid into the dry and stir until well combined. Spray 12 regular size muffin cups, fill and bake for 20 minutes.