Corn Bread Muffins

These Corn Bread Muffins will make a healthier muffin choice for you and your family to enjoy!

2 Tbsp. ground flax seed with 6 Tbsp. water

1/3 cup maple syrup, agave or honey

1 1/2 cups whole wheat pastry flour

1/3 cup turbinado sugar

3 Tbsp. dairy-free butter, melted

1/2 cup dairy-free milk

3/4 cup creamed corn

1/2 tsp. salt

1/3 cup canola oil

1/2 cup corn meal

1 Tbsp. baking powder

Preheat oven to 350 degrees. Line muffin tins with 18-20 paper cups.

In a medium bowl, combine dry ingredients. In a separate bowl, combine dairy-free milk, sweetener of choice, oil, flaxseed mixture, creamed corn and butter. Add to the dry ingredients and stir until just blended. Pour into muffin cups by filling 2/3 full.

Bake for 18-20 minutes or until golden brown. Remove from oven and let muffins set in pan for 2-3 minutes, then place on a wire rack to cool a few minutes. Serve warm.

To make cornbread, pour batter into greased 8 inch baking pan. Bake 35 minutes or until a toothpick inserted in center comes out clean.

Makes 18-20 muffins

 

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