Whole Wheat Cornbread Muffins
Nb persons: 0
Yield: 12 muffins
Preparation time:
Total time:
Source: http://www.wholefoodsmarket.com/recipes/3245
| 1 1/2 cups | cornmeal |
| 1/2 cup | whole wheat pastry flour |
| 2 tablespoons | ground flaxseed |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | fine sea salt |
| 1 cup | unsweetened almondmilk |
| 1/2 cup | unsweetened applesauce |
| 1/4 cup | honey |
| 1 cup | fresh corn kernels or frozen corn kernels, thawed |
| 1 cup | chopped nuts, such as pecans or walnuts |
Method
Preheat oven to 350°F. Line a standard muffin tin with paper liners or oil with canola spray oil.
Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small
bowl, whisk together almondmilk, applesauce and honey. Stir honey mixture into cornmeal mixture. Add
corn and nuts and stir until combined.
Fill each muffin cup about 3/4 full. Bake 25 minutes or until a toothpick inserted in the center comes out
clean
Nutrition
Per serving: 180 calories (70 from fat), 8g total fat, 0.5g saturated fat, 0mg cholesterol, 170mg sodium, 26g
total carbohydrate (3g dietary fiber, 8g sugar), 3g protein
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