Yes, I realize I have already posted another cornbread muffin recipe but each year I discover new delicious ways to make this yummy muffin everyone loves.
Cornbread Muffins – recipe #2
1 cup flour (I love using einkron flour). Can substitute a gluten-free flour.
1 cup coarse ground cornmeal (this is the crux of the recipe, having a quality coarse ground cornmeal and not the fine powdery stuff)
2 teaspoons baking powder
½ teaspoon sea salt
6 tablespoons aquafaba
1 cup rice milk, almond milk or soy milk
3 tablespoons olive oil plus a little extra to oil the pan
3 to 4 tablespoons maple syrup (can use brown rice syrup if want slightly less sweetness)
*Use organic ingredients where possible
Preheat oven to 375°F.
In a bowl, mix the 2 cups of flour and making powder together. In a smaller bowl, whisk the aquafaba, milk, olive oil, maple syrup and salt together. Add the liquid to the flour while slowly stirring it together. Try not to over stir.
Generously oil a muffin pan and pour the batter into each muffin cup. Bake at 375°F for 25 to 30 minutes. Insert a wooden toothpick into the muffin to check if it is done (the toothpick should come out clean). Enjoy!
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