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Sweet cornbread lovers – come one, come ALL!

A quick side note before I get into the nitty-gritty on how to make these muffins:

When it comes to creating recipes, my goal is to offer:

  • Excellent tasting food made with not only the most health-friendly ingredients, but also with ingredients that are friendly to those with all sorts of dietary preferences and needs.

AND

  • To create recipes that are quick, easy and unintimidating!

This is why I’ve created two different versions of these super scrumptious cornbread muffins; one that contains wheat gluten and one that does not.  Either way, they’re both completely plant based (aka: vegan.)  But don’t worry – trust me when I say that taste has not been sacrificed in any way, shape or form here!  So if you have a get together coming up where cornbread muffins are a MUST, then please give one of these two recipes a whirl.  Pick which version makes the most sense for your group and then get your taste buds ready for some warm, hearty and delicious sweet cornbread!

This is how you make them:

1. First, preheat your oven to 350 degrees.  Then, line 13 spots amongst two muffin pans with paper muffin liners.  Set these aside.

2. Next, add the ground flaxseed and water to a mixing bowl and give it a little stir.  Allow this mixture to sit for 3 minutes.

3.  Meanwhile, in a separate bowl stir together the flour(s), cornmeal, baking powder and salt.

4.  After those 3 minutes are up, add the flour mixture, almond milk, maple syrup and oil to the bowl containing the flaxseed mixture and stir until just combined. Best not to over mix or you may get tough muffins.

5.  Evenly divide the batter amongst the lined spots on the muffin pans. I like to use an old fashioned ice cream scoop for this job!

6.  Bake muffins in your preheated oven for 20 – 22 minutes or until a toothpick inserted down the center comes out batter-free.

7.  Serve warm with butter or butter alternative! (I like Earth Balance.)

I hope you love these Sweet Cornbread Muffins as much as we do!

 

Sweet Cornbread Muffins 

Makes 12 -13 muffins

Ingredients

2 Tb. Finely Ground Flaxseeds

5 Tb. Water

1/2 c. (86 gms) Whole Wheat Flour

1/4 c. (37 gms) All-Purpose Flour

1 1/4 c. (198 gms) Corn Meal (organic, if possible, to avoid GMO’s)

4 tsp. Baking Powder

1 tsp. Salt

1/2 c. Pure Maple Syrup

1 c. Unsweetened Original Almond Milk

1/4 c. Canola Oil (organic, if possible, to avoid GMO’s)

 


 

Gluten-Free Sweet Cornbread Muffins

Makes 12-13 muffins

Ingredients

2 Tb. Finely Ground Flaxseeds

5 Tb. Water

3/4 c. (118 gms.) Bob’s Red Mill Gluten-Free All Purpose Flour

1 1/4 c. (198 gms.) Cornmeal (organic, if possible, to avoid GMO’s)

4 tsp. Baking Powder

1 tsp. Salt

1 c. Unsweetened Original Almond Milk

1/2 c. Pure Maple Syurp

1/4 c. Canola Oil (organic, if possible, to avoid GMO’s)

 

 

 

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