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!
1cupcornmeal or masa harina
1cupwhole wheat flour
1cupunsweetened non dairy milk
1tablespoonapple cider vinegar
3tablespoonscoconut oilnot melted
1largeegg or vegan egg replacementsee note
2tablespoonsdark brown sugar
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!
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.
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
Total Carbohydrate 15.8g5%
Dietary Fiber 1.9g8%
*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!
When I lived in Omaha I used to go to the South side all the time to a tiny little tienda that was well known for their beans, salsa, and their rice! Now that we've moved to Chicago I find myself missing home; tonight was one of those nights. So I decided to suck it up and make some Mexican rice! It tasted just like the one from the store and it just warmed my soul. I hope you enjoy!
1cupof long grain rice
2 1/2tablespoonslardor a neutral flavored oil
2cupschicken stockunsalted (water is okay too!)
1teaspoongarlic powderor to taste
1/2teaspooncuminor to taste
1/2a large white onionfinely chopped
150gfrozen mixed peas and carrotsI used pictsweet brand
salt to taste
In a large pot with a tight fitting lid, add your lard/oil and get it heating over medium-high heat. Rinse your rice under warm water VERY well until the water runs clear. Shake off all extra water.
When the oil is hot, but not smoking, carefully add in your rice and stir to coat with oil. Continue to stir the rice every so often until the rice goes from clear to milky in color. Do NOT let the rice burn it will be become very bitter.
Add in your onion and stir well. Cook until the rice just starts to brown. Add your carrots and peas, then add in your tomato paste. Thoroughly mix in the tomato paste so there are no clumps.
Once you remove the lumps add in your chicken stock (or water) in two portions to ensure your tomato paste mixes properly.
Add in your garlic powder, cumin, and salt. Put the top on and boil on medium-high for 5 minutes.
After 5 minutes remove the cover, stir thoroughly, and replace the cover. Turn down heat to a simmer and cook for 25 minutes minimum.DO NOT REMOVE THE LID. It's tempting to stir and oogle over your delicious rice, but you must resist temptation.
After 25 minutes test the rice, adjust the salt, and if need be continue to cook until the rice is done. This rice is more on the dry side, so don't be alarmed. Once finished turn off the heat, stir well, and let sit 5 minutes before serving.
To reheat rice add into preheated pan on medium-high and mix for 2 minutes. Then add a spoon or two of water and cover. Cook for 2 more minutes and mix. Rice should be soft like when it was fresh!
If making vegan/vegetarian I recommend refined coconut oil for best results.
I fell in love with the beef stew at a local place called King Kong. After many attempts, I've come up with this recipe, and I think it's as good or better!
Serves: 8 servings
2½ pounds cut up gold potatoes
1 kg (about 2 pounds) beef chuck, cut into ½ inch pieces trimmed of the fat
1 15 ounce can north beans, rinsed and drained well
1 medium onion, diced
1 6 ounce can tomato paste
approx 3 liters (quarts) water, or more, see recipe
1 tablespoon Ghee (see note)
½ teaspoon salt, as needed, optional
4.00 cup drained, Green Beans, Fresh Cut Rinsed and Drained
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon black pepper, or to taste
Prepare all your ingredients ahead of time. Finally dice your onions, cut your potatoes into ½ inch cubes and soak in water til using (this helps prevent oxidization), cut your beef into ½ inch pieces, rinse your beans well, drain your green beans, and mix your tomato paste with all your seasonings. This helps prevent clumps of seasoning in your stew.
With your pot over medium-high, saute your onions til it softens and just starts to brown, this should take about 3-5 minutes. Then add your beef and stir it around. If you want you can brown your beef, but it isn't required. Add enough water to cover your beef by a few centimeters, or about an inch. Add salt now if desired.
Cover, reduce the heat, and boil until the meat is tender. Anywhere between 30-60 minutes. Check on it every so often and add a bit more water if needed so it doesn't boil dry. After meat is tender add your potatoes and enough water to color by a few centimeters or an inch. Boil the potatoes until fork tender, about 15-20 minutes.
At this point add the rest of your ingredients, making sure to dissolve all the tomato paste and seasoning. If you want to, boil your soup down more until it thickens like mine. Adjust the salt and pepper and you're done! This soup only gets better in the fridge the next day and is excellent over toast, cornbread, or plain ole rice. Delicious and a sure fire recipe!
Any type of onion or any type of potato can be used, I just prefer sweet onions and yukon gold potatoes. If you don't have ghee you can use olive oil or use ½ tablespoon oil and ½ tablespoon butter for the same rich taste
Cornbread can be made quickly, simply, and without a lot of fuss. Importantly it tastes AMAZING. Low calorie is a plus!
Serves: 8 slices
1 cup cornmeal
1 cup whole wheat flour
1 cup milk
1 tablespoon vinegar
1 large egg
½ cup water
½ cup unsweetened applesauce
1 tablespoon oil for batter, can also use melted butter
1 tablespoon oil for greasing pan
¼ to 1 cup of sugar (see notes)
1 tablespoon baking powder
½ teaspoon baking soda
Preheat your oven to 400 degrees Fahrenheit, this is approx 200 Celsius. If you are using a cast iron skillet, and you SHOULD, put that in to preheat as well.
Add your milk and vinegar into a bowl on the side and let this set for a few minutes, this makes faux buttermilk. If you want you can just use buttermilk instead without the vinegar.
Mix together all the dry ingredients in a bowl, if you want to sprinkle some sugar on top reserve about 1 tablespoon.
Add your remaining liquid ingredients to the milk mixture. DO NOT mix the liquid into the dry until the pan and oven are preheated.
Once your pan is well preheated, remove from the oven and add your 1 tablespoon oil. Spread around CAREFULLY with a heat resistant spatula.
Now you may mix the dry and the wet together, try to remove all lumps. Once your mixture is smooth pour it into your pan. Scrape the bowl out and smooth the mixture in the pan if needed.
Bake for 25-40 minutes or until a toothpick inserted in the center comes out clean. For me this takes 25 minutes but in my old apartment is took 40, so use a toothpick please!
Let cool for 10 minutes. Slice into 8 pieces and serve with butter and honey, yummy!
I suggest using less sugar for normal cornbread, unless you intend on it being dessert style. If this is the case add more and also include ½ - 1 tablespoon REAL vanilla extract. For a yummy texture, take one tablespoon of your sugar and set to the side. When you poor your batter in the pan, sprinkle it on top.
Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Recipe type: Dessert
Serves: 4 servings
2 cups milk
100g or 3.5 ounces dark chocolate
3 tablespoons sugar - you can use no sugar or you can use more, up to you!
1 tablespoon potato starch + 1 tablespoon water mixed together
optional: salt and thick sugar for the toppings
Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk. -Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt. -You can use cornstarch or tapioca instead of potato starch. -Pro tip; use martini or wine glasses to make the pudding more elegant!