Thursday, February 10, 2011

Maple Cornbread Muffins

This was my first time making these muffins and they were amazing!  So good, in fact, that they didn't really need any butter or honey (I still put a little Earth Balance on...).  This recipe is inspired by Alicia Silverstone's cornbread recipe in her book The Kind Diet.  I changed it a little and if I were to make these again, I might toss in some flax seed meal (maybe 1/4cup), just to hold everything together a bit more.  These could easily be gluten-free too - just swap out the whole wheat flour for brown rice, quinoa, or oat flour.  My favorite part about this recipe is that it turned out so moist!  We ate it with some Maple-Dijon Glazed Salmon (recipe coming soon), roasted broccoli and a green salad.  Delicious!

1/2 cup pure maple syrup
1 1/4 cups almond milk (soy or hemp would work as well, but almond is my favorite)
1/4 cup safflower oil
1 1/2 cups cornmeal (I used coarse grind)
2/3 cup whole wheat pastry flour or whole spelt flour
1 tsp. baking soda
1/2 tsp sea salt
**optional: 1/4 cup flax seed meal


1. Preheat oven to 400 degrees and grease a 12-cup muffin tin

2. Combine maple syrup, almond milk, and oil in a bowl and mix well

3. In a separate bowl, mix together the cornmeal, flour, baking soda and salt

4. Add the dry mixture to the wet mixture and mix until just well combined (this may look a little soupy, but that's ok)

5. Spoon the batter into the muffin tin and bake for 20 minutes or until a toothpick comes out clean.  They will be golden brown.

6. Let rest for a few minutes before moving to a cooling rack

7. Eat your muffins right away or store at room temperature for 2-3 days


Yummm....Salmon and Cornbread, one of my favorites!

Today's Ingredients:
Pure Maple Syrup - Trader Joe's
Pacific Organic Original Almond Milk - Trader Joe's
Bob Mills Coarse Grind Cornmeal - Fred Meyer or Marlene's
Bob Mills Whole Wheat Pastry Flour - Fred Meyer or Marlene's
-or- Organic Whole Grain Spelt Flour - Marlene's bulk section

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