|This recipe is liked by 1 person(s).|
Whole Wheat Cornbread Muffins
Nb persons: 0
Yield: 12 muffins
|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 cup||fresh corn kernels or frozen corn kernels, thawed|
|1 cup||chopped nuts, such as pecans or walnuts|
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
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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