Ingredients

• 3-1/2 cups Gluten Free Cornbread Mix
• 3/4 cup Applesauce
• 1/3 cup Oil
• 1 cup Orange Juice
• 1/2 cup Rice Milk
• 1/2 cup Sugar
• 1/2 cup Dried Tart Cherries cut into pieces

• 2 Tbsp Orange Juice
• 3/4 cup Powdered Sugar

Instructions

1. Preheat oven to 350°F. Lightly spray a muffin tin with cooking spray and set aside.
2. In a medium size bowl mix the applesauce, oil, orange juice, rice milk and sugar until well combined.
3. Add the cornbread mix and stir until well incorporated. Fold in chopped cherries.
4. Scoop evenly into muffin tin. Bake for 15 - 20 minutes. Cool on a wire rack.

1. In a small bowl whisk together the powdered sugar and orange juice until smooth.
2. When muffins are cool, dip in the glaze.
   
   
   
   Makes 12 corncakes.