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Allergy Friendly: Winnie the Pooh Hunny Corn Muffins

In our home, fall brings with it warm comfort foods and one that we love is corn bread. When I found this recipe on DisneyFamily, I just loved it! Winnie the Pooh is a favorite!

Ingredients

  • 1 cup gluten-free, nut-free all-purpose flour
  • ¾ cup cornmeal
  • 2 teaspoon baking powder
  • ¼ teaspoon xanthan gum
  • ½ teaspoon salt
  • Medium or large ripe banana
  • ¼ cup vegetable oil
  • ¼ cup honey
  • 1 cup rice milk
  • Several dried apricots or pieces of dried mango
  • ¼ cup gluten-free, dairy-free chocolate chips (whole and melted)

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Directions

  1. Preheat the oven to 350 degrees F. Lightly oil a 12-cup muffin pan. Or, for convenience, you can line the cups with baking papers (brushing the liners lightly with oil will help keep the paper from sticking to the muffins).

2. Whisk together the flour, cornmeal, baking powder, xanthan gum, and salt in a small mixing bowl.

3. Slice the banana into a larger mixing bowl, and beat the slices with a hand mixer until smooth. Add the vegetable oil and honey (tip: measuring the honey in the same cup you used for the oil will make it pour right out without sticking). Beat the mixture briefly. Then stir in the rice milk.

4. Add the flour mixture to the banana mixture, and stir just until the batter is evenly blended.

5. Spoon the batter into the muffin cups, and bake the muffins until a toothpick inserted into the middle comes out clean (about 18 to 20 minutes). Cool the baked muffins on a wire rack.

6. Meanwhile, use round fondant cutters or pastry bag tips to cut two ½-inch cheek circles and a 1-inch snout circle from the dried apricot or papaya for each muffin. Likewise, use a small oval cutter (about ½- by ¾-inch) to cut a pair of ears for each muffin.

7. Working with one muffin at a time, set a snout circle in place 1 inch from the top of the muffin. Tuck the sides of the cheek circles under the nose. Press down slightly just to stick the pieces in place. Use the tip of a kitchen knife to make slits for the ears an inch apart at the upper edge of the head. Insert the lower portion of the ear ovals into the slits.

8. Heat the chocolate chips in the microwave for a few seconds at a time until they are soft enough to stir into a smooth mixture. On each muffin, use the tip of a toothpick to add small drops of chocolate for eyes just above where the cheeks and snout meet. Dab a small triangular chocolate nose atop the upper edge of the snout. Finally, use the toothpick tip dipped in chocolate to draw thin ¼-inch-long curved eyebrows just below the base of the ears, and a grin right below the snout. Enjoy!

These wholesome and sweet allergy-friendly muffins are the best and will definitely help with those rumbly in your tumbly!

Source: DisneyFamily

About Jennifer Retzlaff

My name is Jennifer Retzlaff and I became a lifelong Disney fan during my first trip to Walt Disney World in 6th grade. From that moment, Disney became a big part of my life. I live in Iowa with my husband and two kids who are growing up too quickly for my liking. I started introducing my love for Disney early to my family with a Disney honeymoon and then trips when our youngest of 18 months. Since then, our family has been to Walt Disney World over five times and we continue to plan and dream for the next trip. I love the magic that Disney brings to people through the theme parks, cruises, adventures and movies they create. As a teacher, I try to bring that magic into my classroom to help kids believe that “If You Can Dream It, You Can Do It.” I recently reached a dream of mine as I joined Magic Vacation Planner as a personal travel advisor. With this team, I can now help others plan magical vacations. As a passionate writer, I also have my own blog at magicalvacationsbyjen which is also where you can follow me on instagram for trip reviews along with tips and tricks for your next magical vacation.