These cornbread muffins are fantastic served with butter or jam, but are also amazing with just about anything. I enjoy them with soups and I used them to make my cornbread stuffing for Thanksgiving this year. Slightly sweetened and oh so delicious!
Course
Side Dish
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings13muffins
Calories110kcal
AuthorFaylinaMeir
Ingredients
1cupcornmeal or masa harina
1cupwhole wheat flour
1cupunsweetened non dairy milk
1/2cupHOT water
1tablespoonapple cider vinegar
3tablespoonscoconut oilnot melted
1largeegg or vegan egg replacementsee note
2tablespoonsdark brown sugar
2packetssteviasee notes
1tablespoonbaking powder
1/2teaspoonbaking soda
Instructions
Preheat your oven to 375F (190C or gass mark 5). Also add your paper liners to your muffin tin or grease VERY well.
In a large mixing bowl add all of your dry ingredients including your sugar and mix well with a whisk. You don't want lumps of flour or leavener. When they're all mixed add your coconut oil. My house wasn't hot enough for it to melt, but if yours is I recommend popping it in the freezer for 15 minutes or so to firm up. You want to whisk it until there batter has small lumps.
In a small bowl or glass mix together your egg and vinegar. If using flax or chia eggs you can add this also. If using a powder, do not mix this until the end.
Once your oven is preheated (and NOT before) mix your wet ingredients into your dry and add your 1/2 cup of HOT water. Divide equally between muffin cups. I recommend 80% full to give a nice rounded top. This method will yield 13 muffins.
Bake until a toothpick inserted into the center comes out clean and the tops are slightly golden. Between 25-35 minutes. Remove from the pan to cool. Enjoy!
Recipe Notes
Flax or chia seeds work fine as egg replacements, as well as powders (use according to box directions)
Calories reflect use of real eggs, obviously fat would be lower if using replacement.
I use a brand called pure via (not sponsered) for my stevia and the packets equal 2tsp of sweetness so adjust accordingly, however MOST brands are interchangeable. If using a pure stevia powder (no extra additives) use the tiny scoop provided. TRUST ME it's enough.
I use masa harina for the digestibility factor, but regular cornmeal does work fine.
Also, you may substitute 2 Tablespoons of coconut oil for 1/2 cup applesauce. Do not replace all the oil; the texture will not be as good.
Nutrition Facts
Serving Size 1 muffin
Servings Per Container 13
Amount Per Serving
Calories 110Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g6%
Saturated Fat 3.1g16%
Trans Fat 0g
Cholesterol 13.5mg5%
Sodium 203.5mg8%
Total Carbohydrate 15.8g5%
Dietary Fiber 1.9g8%
Sugars 2g
Protein 2.4g5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please note nutritional information is provided as a guideline ONLY and can vary greatly depending on ingredients used. TY!
This recipe is a culmination of MANY years of tweaking many recipes I have found online. I wanted to try to use something other than sugar and no milk products but yet still have a "tangy" taste. This recipe fits the bill and best of all it only 170 calories per slice!
Author: FaylinaMeir
Serves: 8 slices
Ingredients
1 cup cornmeal
1 cup whole wheat flour
1 cup water
1 tablespoon apple cider vinegar
5-8 tablespoons maple syrup (see note)
1 tablespoon double acting baking powder
½ teaspoon baking soda
1 egg
2 tablespoons oil
½ cup applesauce
1 teaspoon sugar for sprinkling, optional (see note)
1 tablespoon vanilla, optional (see note)
Instructions
Preheat your oven to 400°F or 200°c. Once preheated add in a large cast iron skillet or a metal baking tray and preheat for another 5-10 minutes.
In a large mixing bowl add in all your dry ingredients, mix well, and set aside. In another bowl mix all your wet ingredients except 1 tablespoon of the oil. Set these aside until your skillet or pan is heated.
After the 5-10 minutes of preheating your skillet, carefully remove it from your oven and add in your 1 tablespoon of oil. Use a brush if available to spread the oil around the bottom and sides to prevent sticking, this also creates a very yummy crust.
RIGHT before adding it to the pan completely mix the wet into the dry ingredients removing any lumps. Add the mixture from a height to remove large air bubbles and make sure it coats the bottom of the pan. Return to oven and bake 30-35 minutes or until a toothpick comes out clean.
Let cool in pan 20 minutes and enjoy!
Notes
In this recipe I used maple syrup. You can replace it with honey or another liquid sweetener if you choose. If you would like to use sugar you'll need to add ½ cup to ¾ cup depending on sweetness and another ¼ to ½ cup of water to adjust the consistency. For a mild tasting cornbread only add 5 tablespoons of maple syrup (even then it's slightly sweet), this is great for mixing with spicy chili. If serving as more sweet add 8 tablespoons maple syrup.
I used about 1 teaspoon of sugar to sprinkle on the top because it makes the top crunchy, this is totally optional and usually I don't do it!
I don't normally add vanilla but if you want a more dessert tasting cornbread add 1 tablespoon of real vanilla extract.
So today I did some grocery shopping and wanted to share it with you guys. I did not shoot a grocery haul video for my produce purchases this week, however, I did want to share my “staples” haul. What do I mean by “staples haul”? Well, these things are dry goods like grain, beans, pastas, etc. That you can stock up on. When you read this list please keep in mind this is a 4 or more week stock of these supplies, some of them will last 2 months or more, so it just depends.
My total for this haul was $129.68 and it was split between two places, here is the breakdown of each place.
Trader Joe’s:
3 bags of brown rice fusilli pasta,organic, $1.99 ea
3 half gallons of TJ almond milk, $2.99 ea
1 half gallon of TJ coconut milk, $2.99 ea
1 19 ounce package organic TJ tofu, $1.69 ea
1 box TJ Joe O’s (like Cheerios) $2.99 ea
1 bottle of organic ketchup $1.99
2 bags of corn spaghetti, $1.39 ea
1 box of TJ bran cereal $1.99 ea
1 HUGE cucumber ,organic 79¢ ea
1 16oz bag frozen kale, $1.79ea
1 160z bag frozen strawberries $1.69 ea
1 16oz jar raw unsalted almond butter $4.99 ea
1 bag brown rice spaghetti pasta ,organic $1.99 ea
1 bag whole wheat fusilli pasta ,organic $1.39 ea
1 160z bag organic seedless raisins, $2.99 ea
total spent: $45.00 even
Whole foods:
4.75lbs organic spelt berries, $9.45
1.92lb organic buckwheat groats, $5.16
3.10lb organic hard white wheat berries, $3.69
2.15lb organic old fashion thick cut oats, $2.99
.02lbs (2 small pieces) ginger chew candy, 12¢ (whenever Daniel and myself go to Whole Foods we get these ginger chews in the bulk bin, 1 each, its always a nice treat!)
.72lb organic wheat bran, $1.00
1.66lb organic garbanzo/chick peas $4.47
7.01lb organic steel cut oats, $9.74
1.97lb organic rye berries, $2.34
1.03lb organic hulled millet $1.74
1 bag unsalted corn chips $2.99
1 32oz bottle organic maple syrup, $19.99 (my big spender item, in a couple months when I need more I’m going to try the TJ brand)
.33lb olives, $3.63
.47lb wasabi peas, $2.35
4 1lb bag non-gmo corn, $1.29 ea
1 1lb bag non-gmo peas, $1.29 ea
1 bag Daiya shredded pepper jack cheese, $4.69 ea
1 large organic French baguette , $1.99 ea
.29lb organic wild rice, $1.74
.25 organic raw wheat germ 25¢
-10¢ for bag refund
Total spent: $84.68
(click link to show recipe, first is whole foods, second is trader joes, keep in mind my card information has been blocked out)
