When you think of having a hearty bowl of chili a hot steamy stew or a cup of cream soup don’t you also want a cornbread muffin to go with it? I know I do. Depending on where you live your idea of the perfect cornbread might be sweet and almost cake like or more dry and crumbly baked up in a cast iron skillet. You might eat it plain or decided to drizzle a little honey, molasses, maple syrup or agave nectar over the top. No matter how you decide to top it this Whole Grain Corn Muffin recipe is more on the sweet moist side of things and absolutely delicious!
Perfectly tasty all on it’s own – no drizzle of anything required. If you like a less sweet cornbread just use a little less maple syrup. This recipe is cholesterol free, has no added fat and is quick and easy to make. Even though it’s a whole grain muffin it is tender and moist. Unsweetened applesauce replaces oil. I keep the little snack packs of applesauce in my pantry to use for baking.
The addition of some whole corn is a nice touch and adds some texture. I served these with a veggie barley soup and the guys ate three of these muffins a piece. Yep – when the basket is empty at the end of the meal you know you have winner! I used Bob’s Red Mill Corn Flour – I like the nice soft crumb it gives to muffins but if you prefer a more crumbly texture use regular cornmeal.
Whole Grain Corn Muffins
- 1 1/2 tablespoons ground flaxseeds – golden flax meal is less visible in the finished product
- 1 cup plain unsweetened almond milk or milk of your choice
- 1/2 cup unsweetened applesauce
- 1/2 cup pure maple syrup
- 1 cup cornmeal or cornflour
- 1 cup oat flour – you can make your own by putting regular oats in your blend or food processor – process until you have flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt – optional
- 1 cup frozen organic corn – thawed
Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with non stick spray or paper liners or use a silicone muffin pan.
In a measuring cup combine the ground flax seeds with the almond milk – stir and let sit for at least 5 minutes for it to gel.
In a mixing bowl combine applesauce and maple syrup – add flax-almond milk mixture.
Sift together cornmeal, oat flour, baking soda, baking powder and salt. Stir into wet ingredients just until combined – don’t over mix it.
Fold in the corn. Spoon the batter equally into the prepared muffin tin.
Bake 20 minutes or until a toothpick inserted in the center comes out clean. My muffins took exactly 20 minutes to bake.
Yield: 12 Muffins
Serving Size: 1 Muffin
Per Serving; 134 Calories, 1.7 g Fat, 0 mg Trans Fats, o mg Cholesterol, 26.6 g Carbohydrates, 2,9 g Fiber, 3 g Protein, 237 mg Sodium
Recipe from Forks Over Knives Cookbook and was created by Julieanna Hever.
I have had the Forks Over Knives cookbook for a while and I am just now getting around to trying some of the recipes. So far so good. I just wish it had the nutritional information already calculated – it takes a lot of extra time to do it myself! This cornbread muffin recipe caught my eye because Julieanna Hever and Chef AJ have created “The Chef and The Dietitian” videos where they demonstrate how to cook plant based recipes. The videos are fun, the recipes are delicious and they give you a lot of good tips while they cook. Check out their Holiday Recipe Special on You Tube. You can also enjoy a fantastic Brussels Sprouts recipe by Chef AJ and read my review of Chef AJ’s cookbook here. Speaking of Forks Over Knives have you watched the video on Netflix yet? I found it life changing.
It continues to be busy around here – I did another driving road trip with hubby Tom last week. He works on his computer while I drive and it helps him with his busy work load right now. Since we decided this in advance I was able to be better prepared with our food for the road and it worked well.
We did get in a hike this past Saturday. The weather was phenomenal – I just learned how to spell that word – thank goodness for spell check! We were a dirty dusty mess at the end of our hike as the path was bone dry and we were creating our own dust clouds! My hiking shoes are not brown – they are actually a blue/green color but you can’t tell that by looking at this photo! We have had a bit of a drought going on here. The good news is that today it’s raining pretty good so the hiking trails should be a little less dusty this coming weekend. I am not sure which is worse – dust or mud!
I have a ton of recipes and food/shopping finds as well as hiking photos I want to share – there just hasn’t been any extra time for blogging and posting lately.
I read this on the Veg Source Facebook yesterday and I shared it on my Facebook page.
It’s so true. Most of us have known people that drain our energy and bring us down. Then there are the people who light up a room when they walk into it and leave you feeling like life is grand. I like those type of people!
I read another saying that went something like “Be the kind of person you want to hang out with”. Indeed – something to strive towards.
Make it a great day!
I shared mine – add your thoughts.
How do you like your cornbread – sweet and moist or more dry and crumbly?