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Whole Wheat Cornbread Muffins

Whole Wheat Cornbread Muffins Categories: Breads
Nb persons: 0
Yield: 12 muffins
Preparation time:
Total time:

    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

Preheat oven to 350F. 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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