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!
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.
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!
Serves: 8 slices
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
2 tablespoons oil
½ cup applesauce
1 teaspoon sugar for sprinkling, optional (see note)
1 tablespoon vanilla, optional (see note)
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!
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.
1 teaspoon molasses (optional but makes it more chewy)
1 tablespoon vanilla extract, only the real stuff please
2 tablespoons neutral oil, I used coconut
½ cup unsweetened applesauce
1 unpacked cup raisins***
Preheat to 350°F or 175°C.
This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
Variations: * : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me. ** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses. *** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!
Tortillas are one of those things most people never make homemade and that’s a shame, because nothing completes a taco better than a warm freshly made tortilla. This recipe takes the plain wheat tortilla to the next level by adding rye and spelt for extra nutritional benefit as well as great flavor. Combined with sesame oil and extra spices of seasoning, this recipe will win anyone over, vegan or otherwise. Most healthy tortillas (not fully of chemicals or preservatives) are about 40¢ ea which is what I calculated this out to be if divided into 12, so you don’t really save any money, however it’s worth it. Oh and if you’re saying that you can buy a package of tortillas for 2 dollars and you get 10 so that’s 20¢ each, I invite you to read the labels. Chances are the ingredients look like this:
This is the actual ingredients list of a well known brand of “wheat” tortillas. (click here to see the brand and where I’m talking about) I’ll stick to my simple ingredients. With the exception of the Mrs. Dash and the sesame oil, everything in my recipe was organicly purchased so take that into consideration when inspecting the price.
1/2 – 2 cups warm water
3 cups whole wheat flour, finely ground works best
1 cup spelt flour
1 cup rye flour3 tablespoons oil *see note*
1/4 teaspoon salt **see note**
3 tablespoons oil *see note*
seasonings (I used chipotle powder and Mrs. Dash)
1 teaspoon yeast (gives great flavor)
Also suggested for this recipe is a cast iron griddle, this gives it lots of extra flavor.
In a large sized bowl add your flours, yeast, salt, seasonings, and oil. Stir with a spoon until the oil starts to clump and you mix the flours well. Slowly mix in your hot water, you may need more or less depending on the types of flours you use. I used 2 cups minus 2 tablespoons. The trick is to get a nice dough consistency, without making it too moist. In this case, less water is better. When your dough just starts to come together and it still kind of crumbly, turn the dough out onto a flat surface. You can do the kneading in a bowl, however it makes it more difficult, in my opinion.
With dry hands, knead the dough. Push down the dough with the bottoms of your palms, then raise the dough back up and turn sideways 90 degrees. Repeat this process until your dough is your desired consistency. For chewy and soft pliable dough like what you’d buy in the store, I suggest kneading vigorously for at-least 10 minutes. You will know your dough is ready for rolling when you can press your finger into the dough and it partly holds it shape, but mostly bounces back at you. The dough will also be very smooth and soft looking. For me it took about 16 minutes of average speed kneading. Technically, you don’t have to knead at all, but the consistency won’t be the same and since these are multigrain they might be a bit tough.
Divide your dough into equal sized portions. I decided to make 12 pieces out of this recipe, and they yeilded 8 inch tortillas, you make divide them into smaller or larger pieces to suit your needs. Roll out each ball into the desired size.
Heat your cast iron griddle over medium high heat, until a drop of water will dance on the skillet for 2 seconds before evaporating. Turn down your heat to just below medium, and add your dough. Pay attention not to let the dough fold over the edges, so it cooks evenly. Cooking time is about 30-60 seconds per side, depending on if you use a cast iron skillet or not. Add your rolled dough sheet onto the griddle and do NOT move it until you start to see bubbles appear on-top of the dough. Flip and wait another 30 seconds, then check your dough. If the other side is browned slightly, then it is done. Repeat this until all your tortillas are cooked and Enjoy!
Heres a great tip: Take a skillet with a lid and place a towel or cloth into the bottom. Place your tortillas in this pot once cooked and replace the lid. The towel prevents the steam collecting and turning your tortillas soggy, while keeping the tortillas nice and soft.
To reheat these you can slightly warm in an unoiled skillet or place however many you need on a place, cover with a dampened paper towel and place into the microwave for 30-60 seconds or til heated through. (I do not endorse the use of microwaves, however I know some people use them)
*note: I like using 2 tablespoons sesame oil and 1 tablespoon neutral oil like grape-seed to give extra flavor to the tortillas, however you may use any kind you want, or you may omit it all together. However, oil helps keep the tortillas pliable.
**note: If you are using a seasoning mix that contains salt, do NOT add the additional salt.
Nutritional Information is based off 12 servings (as shown in video) and assumes you used the same ingredients I used. Yours may vary.