Whole Wheat Cornbread Muffins
Makes 12 muffins
Time 35 min
Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped nuts adding texture and flavor. Leftover muffins can be frozen.
Special Diets:
Ingredients
- 1 1/2 cup cornmeal
- 1/2 cup whole wheat pastry flour
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsweetened almondmilk
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1 cup fresh corn kernels or frozen corn kernels, thawed
- 1 cup chopped nuts, such as pecans or walnuts
Method
Preheat the oven to 350°F.
Line a standard muffin tin with paper liners or oil with canola spray oil.
Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl.
In a separate small bowl, whisk together almondmilk, applesauce and honey.
Stir honey mixture into cornmeal mixture.
Add corn and nuts and stir until combined.
Fill each muffin cup about 3/4 full. Bake 25 minutes or until a toothpick inserted in the center comes out clean.
Nutritional Info:
Per serving: 180 calories (70 from fat), 8g total fat, 0.5g saturated fat, 0mg cholesterol, 170mg sodium, 26g carbohydrates (3g dietary fiber, 8g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup cornmeal
- 1/2 cup whole wheat pastry flour
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsweetened almondmilk
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1 cup fresh corn kernels or frozen corn kernels, thawed
- 1 cup chopped nuts, such as pecans or walnuts