Cornbread Muffins
I've experimented endlessly with these, trying to find the exact right texture. As you may know, if you’ve tried your hand at plant-based, oil-free cornbread muffins, it can be tricky! Mostly I’ve had trouble with them being too crumbly, too dry or just plain stodgy. Well, these babies are pretty darn perfect!
They certainly hold together well, have a great taste and they’re a perfect compliment to soups and stews. I particularly love cornbread muffins with chili and spilt pea soup! Have a go.
Ingredients
1 cup corn meal
1 cup flour (I used Bob’s Red Mill Gluten-free 1:1)
3 TBS sugar of your choosing (optional)—I used coconut sugar
1 TBS ground chia seeds (use white chia for a better color) or ground flax seeds
1 TBS baking powder (make sure it’s aluminum-free!)
pinch sea salt
1 3/4 cups unsweetened plant-based milk (I used soy)
1/4 cup cashew butter
Method
Preheat oven to 375° F.
Prepare a 12-muffin tin (I use a stainless steel tin and spray it with a little cooking oil)
Combine all dry ingredients together.
Blend the milk with the cashew butter until smooth.
Add the milk and cashew butter mixture to the dry ingredients and mix well.
Add love. 💗
Fill your muffin cups to about 3/4 full. The batter should make 12.
Bake for 20-25 minutes until a toothpick inserted comes out clean.
Makes 12 yummy muffins. Enjoy!
