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Cornbread Muffins

cornbread muffins 2


These little gems go perfect with chili…. need I say more?


1 cup stone ground(medium grind) organic whole grain corn meal

1 cup stone ground organic whole wheat pastry flour

1/2 tsp. fresh ground sea salt

1 TBSP. baking powder

1TBSP. organic sugar

1 organic egg

1 cup organic vanilla soy milk

1/4 cup organic vegan natural buttery spread, melted

Preheat your oven to 350 degrees. Mix or sift all of the dry ingredients together well into a large mixing bowl. In a separate bowl, beat the egg, soy milk and the melted spread. Line your muffin pan with baking cups. Evenly pour in the mix into your cups. Bake for 15 to 20 minutes or until your testing toothpick comes out clean. Remove from the oven and allow to cool for 10 minutes before serving. Slather with honey butter (1/2 organic butter to 1/2 raw honey, whip well)…..Enjoy!

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