Easy Cornbread Muffins (Lower Sugar with stevia!)

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Easy Cornbread Muffins (Lower Sugar with stevia!)

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 Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 13 muffins
Calories 110 kcal
Author FaylinaMeir

Ingredients

  • 1 cup cornmeal or masa harina
  • 1 cup whole wheat flour
  • 1 cup unsweetened non dairy milk
  • 1/2 cup HOT water
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons coconut oil not melted
  • 1 large egg or vegan egg replacement see note
  • 2 tablespoons dark brown sugar
  • 2 packets stevia see notes
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat your oven to 375F (190C or gass mark 5). Also add your paper liners to your muffin tin or grease VERY well.
  2. 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.
  3. 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.
  4. 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.
  5. 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 110 Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g 6%
Saturated Fat 3.1g 16%
Trans Fat 0g
Cholesterol 13.5mg 5%
Sodium 203.5mg 8%
Total Carbohydrate 15.8g 5%
Dietary Fiber 1.9g 8%
Sugars 2g
Protein 2.4g 5%

*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!

Sweet Cranberry Wine Sauce – gluten free + vegan

Ingredients:

1 bag cranberries (12-16 ounces)
1 750ml bottle of sweet wine (*See note*)
1/2 cup dark brown sugar
pinch salt

Directions:

In a medium stock pot add your sugar. Turn your burner onto medium high. Wash your cranberries well under warm running water, shake most the water off. Add your cranberries to the pot and stir well to mix with the sugar. After about 60 seconds of stirring, lift your pot off the burner and away from the flame and slowly add some of your wine. Adding only a little at a time will help prevent boil over, when working with alcohol this is important as a boil over could produce flame (never good!). Once you get enough in the pan to coat the bottom of the pan with at-least a 1/4 inch or about a centimeter, you can return the pan to the stove and add the remaining wine. Save that wine bottle though as its a great way to serve your sauce that’ll have your guests wondering!

Bring to a boil while stirring. You want to stir your sauce mixture until all the sugar is dissolved and you no longer feel the sugar at the bottom of the pot.

Once the sauce is boiling, turn the heat down to a simmer or just a little higher. You will want to reduce your sauce down depending on how thick you want your final product. If you want something closer to a jelly or jam, reduce it down by half. If you want something more like a slightly thickened sauce, 1/3 – 1/4 will do just fine. (I reduced by 1/4) Just make a mental note where the sauce started, so you know when you get there. Let it cook uncovered until your desired thickness, make sure to stir every 2-5 minutes just in case, other than that it doesn’t require much effort.

After your sauce is your desired consistency, use an immersion blender or transfer tinto a blender continer. Blend on high until the sauce is a very fine puree, you can optionally strain the sauce if you want.

As this sauce cools down it will thicken up a good bit due to the pectin in the cranberries, so keep this in mind while making it. If kept in a tight fitting glass container this sauce will keep up to 2 – 3 weeks. (photo was taken after sauce was 2 weeks old!)

*NOTE* Make sure you ONLY use a wine you would drink plain. Cooking this wine concentrates the flavor, so if you don’t like the wine to start with, this won’t make it better. I suggest a sweet white wine like a moscato d’asti or a riesling. A sweet red like a rose wine would also go amazingly with this.

CAUTION: If you’re making this for someone who is gluten intolerant or a vegan. Please make sure that the wine you’re using is gluten free and contains no animal products. Most wines are finished with isinglass, this is a concentrated substance from the bladder of fish. Some wines are made with wheat and wheat like products. When it doubt call the producer of this wine or choose a different brand.