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!
This homemade cleaning spray is SUPER easy to make (did I use the word super enough in the video?! I was excited) not to mention dirty cheap! It uses strong alcohol and vinegar to cut the grim and remove the germs and the bad odors from nasty counter tops. Works great in the kitchen, bathroom, and really anywhere. See notes for more information.
1 cup water
1 cup white vinegar
1 cup strong alcohol – vodka, everclear, moonshine, white lightning, etc
1/2 to 2 teaspoons essential oils like lemon
few drops dish soap
Mix all ingredients in a quality spray bottle and lightly shake to combine. That’s it!
Note: If you have an issue with using dish soap or oils then leave them out. I will do a video later showing how I clean my counters but this spray works great without it. That being said, I haven’t had an issue with soak residue or damage to counter tops. I have used this formula on different types of counters and it’s been successful.
Note: Research has told me that vodka might not be strong enough to kill germs like salmonella. Half of the internet says yes, half doesn’t. To be on the safe side I would suggest using something stronger such as white lightning or moonshine or everclear. Something above 80 proof. Vodka itself is around 80 proof but everclear is 190. So you can see how much stronger it is. The choice is up to you and both are extremely cost friendly.
2lb ripe tomatoes (I used two HUGE beefsteak tomatoes)
1 regular size French style baguette
2 tablespoons minced garlic, divided
1/4 cup grape seed or olive oil
1 1/2 tablespoon dried basil
1/2 medium onion,sweet yellow or red
half bunch Italian parsley, minced VERY fine
1 tablespoon balsamic vinegar
pinch salt or to taste
few cracks black pepper or to taste
Start by turning your broiler on. If using an electric stove like myself, move your racks to the middle, doing this step ensures your bread will toast evenly.
With a sharp, serrated knife slice on the diagonal down your baguette about 1/4 inch slices. You will get about 20-24 slices depending on size. Place these on a tray in a flat even layer and set aside. Take a small pan and add 1/4 cup grape-seed oil (you may use extra virgin olive oil also), along with 1 tablespoon of your finely minced garlic, and 1 and 1/2 tablespoons of dried basil. Put the heat on low and just let slowly heat up, DO NOT rush this. The object of this is to perfume and flavor the oil, not to cook the dried herbs. If you rush this, you will burn the basil and your bread will taste terrible.
Cut your tomatoes into cubes less than 1/4 inch in size. The easiest way to do this is to put the tomato in half, then make 1/4 slices around the tomato. Take those slices onto your board then make long slices, turn those slices then cut long slices again, this will produce cubes. You NEED a sharp knife, if you do not have a sharp knife, you will mush the tomatoes (you could also harm yourself).
Cut your onion into small pieces. The easiest way to do this is to cut the onion in half the long way then cut off the top bit. Now hold the onion vertical and slice 3 cuts into the onion SLOWLY, so you don’t cut yourself, almost all the way to the root but leave a little uncut. This makes layers, now set your onion flat on your board and cut vertical strips along the onion. Follow the natural lines, as this will help. Finally, turn the onion and cut it up and down. Your end result are small pieces of onion. If you cannot do this properly, or don’t like this method. Simply slice the onion thinly and rock your blade around your board until the pieces are small OR use a food processor to pulse the pieces small, NOT puree.
Prepare your fresh Italian parsley (not regular parsley) by washing and drying the herbs. Cut thin slices all along the leaves until you get to the roots (we will not be using the roots however save them in a freezer bag for the next time you make broth/stock, adds amazing flavor). Rock and chop in all directions until your parsley is small pieces, you don’t want large pieces stuck in your teeth. You may have to pile the herb back up to help cut it.
By this time your oil and basil mixture should be starting to sizzle or bubble. Turn off the heat and let it naturally cool down just until it stops bubbling. In the mean time, add all your tomatoes, onions, and parsley into a bowl. Add a pinch of salt, a few grinds of fresh pepper, remaining 1 tablespoon of minced garlic (see video if using pre-minced garlic from a jar) and approximately 1 tablespoon of balsamic vinegar. Stir well, making sure not to squish the tomatoes though. Taste and adjust the seasoning to your liking, adding more salt or vinegar if needed. However keep in mind it’s not suppose to be super salty or sour, just a subtle hint of each.
Once your oil cools down, take a spoon (obviously metal so it doesn’t melt) and spoon a SMALL amount of oil on each piece and spread it around. Repeat for all the bread slices. Once all the slices are done, scrap off any LARGE clumps of garlic and basil. If you fail to do this step they will burn in the oven, which is not tasty. You also only need to oil one side of the bread. Once all the pieces have been oiled and scraped, stick them in your oven on high broil in the middle racks for about 60 seconds. You will need to watch these very closely. The point is not to brown the bread, but to lightly toast them so they do not go soggy with the addition of the topping. Once the tops are lightly toasted or JUST starting to brown around the edges, flip them all over with a heat proof tongs and replace in oven. At this point I like to turn off the broiler as the remaining heat is enough to finish the job. Leave them in there another 30-90 seconds or until they just start to get crispy. The way you tell is to lightly scrape your tongs or a fork against the top, if you hear a dry sound, they are done. Remove from oven.
RIGHT before serving (do not do this ahead of time) spoon on a couple tablespoons of your tomato mixture (be sure to stir first). Try not to get a lot of juice on the bread. Enjoy! A red wine goes great with this dish or these are great served before pasta dishes. To be honest with you, I just ate a ton of these by themselves for dinner and I was happy! ^.^
For a gluten free version, make sure to use a gluten free baguette or bread. For bread slices, cut them into triangles for a neat design. Toast as mentioned above and be careful you use gluten free vinegar. This recipe is naturally vegan friendly (always check bread ingredients though as some companies use milk).
For nutritional information, its for non-gluten free with 20 servings.
Even though they look brown (which they are, but only because I won’t use food dye) these are indeed red velvet cupcakes with cream cheese frosting- (CLICK HEREÂ for recipe). These are amazing to take to office parties or any event where people might have varied diets. These cupcakes are safe for those with gluten allergies or celiacs disease, vegetarians and vegans, (if Â using carob) safe for those allergic to chocolate, low fat, and low calorie (compared to most cupcakes)! Whoa! Not many recipes I know of are so socially friendly, so make a batch and take them to your next office party, but you better save a few at home, you might not get any!
2 1/2 cup all purpose Gluten Free Flour – Click Here for my recipe or use any store brought brand
1 – 2 cups sugar (use more if you want it sweeter, I use 1 cup)
4 1/2 teaspoons egg replacement powder – Click HERE for my recipe or any store bought brand works
3 tablespoons roasted carob powder or cocoa powder (I used carob)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons guar gum
1/4 cup water
1/2 cup oil
1 cup banana puree (about 2 large bananas) (if you don’t like banana flavor, use applesauce or 1 extra cup oil if you don’t mind the fat calories)
1 cup nondairy milk + 1 tablespoon vinegar – Mix and let set 5 minutes
1 tablespoon vanilla extract
2 teaspoon vinegar
2 tablespoons red food coloring / beet juice or water (If you don’t want artificial colors, just add 2 tablespoons water instead, that’s what I did)
2 – 4* tablespoons water (depending on the flour you use, you might need more, start with 2 tablespoons)
Preheat your oven to 350 degrees Fahrenheit
In a large bowl, mix all of your dry ingredients together, if needed sift them to prevent lumps. Set aside.
In a smaller bowl or a blender (which I did), blend all your wet ingredients. A blender works best to prevent clumps of banana/applesauce. Blend until smooth and reserve until ready to bake cupcakes.
It is important to not mix your dry and wet ingredients together until just before you fill the muffin tins, so get them out and line with paper cups or liberally spray with nonstick spray (make sure its gluten free). When your oven is preheated and you’re all ready, Mix the wet into the dry until the lumps are gone. Fill muffin tin to desired levels: full makes about 14 cupcakes with big muffin tops, 3/4 makes 16-18 with just a little top, 1/2 way makes 20-24 cupcakes with no top.
Bake in the middle rack for 20-25 minutes or until a toothpick inserted in the middle comes out clean. If you’re going to frost them let cool completely first or frosting will run. For our frosting recipe please click HERE.
PLEASE TAKE NOTE: If you are making this and cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.
Prep time: about 5 minutes Cook time: Approx 20-25 minutes
Allergies: banana*(optional) , food dye*(optional)
This recipe is safe for those on a gluten free diet, vegan diet, low fat diet, low calorie diet, and if used, chocolate free diet. This is a great recipe to bring to a party, safe for almost everyone!
(Nutritional information assumes you’re using low fat dairy cream cheese and banana instead of oil, variations in recipe will affect calories:)