Cornbread Muffins
Quick, plant-based corn muffins are a must-have accompaniment to soups and chilis.
Servings: 12
Equipment
- muffin tin
Ingredients
- 1 1/2 tablespoons ground flaxseed
- 1 cup plain soy or almond milk
- 1/2 cup unsweetened applesauce
- 2 tablespoons creamy almond butter
- 1/3 cup maple syrup
- 1 cup corn meal
- 1 cup flour AP or whole wheat pastry
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat over to 375.
- In a small bowl, combine flaxseed with milk and set aside for a couple minutes.
- In a large mixing bowl, stir applesauce, maple syrup, and almond butter together. Add flaxseed mixture; stir.
- Stir in cornmeal, flour, baking soda, baking powder, and salt. Combine well but don’t over-mix.
- Spoon out batter into 12 muffin cups. (I use silicone cups in a muffin tin.)
- Bake 20 minutes.