Maple Cornbread Muffins

As seen on

Love & Lemons

Total Time

30 mins

Prep Time

10 mins

Cook Time

20 mins

Rating

(19)

Ingredients

9-10 servings

1 cup cornmeal
1 cup spelt flour (or regular all-purpose flour)
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon sea salt
2 tablespoons finely chopped rosemary
¾ cup unsweetened Almond Breeze Almond Milk
½ cup maple syrup
½ cup canola oil
1 teaspoon apple cider vinegar

Baking Beginner Healthy Quick and Easy ...

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Preparation

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Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl, whisk together all of the dry ingredients.

Step 3

In a smaller bowl, whisk together the wet ingredients.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don't overmix.

Step 5

Fill muffin cups ¾ of the way full, and bake 18-20 minutes.

Step 6

Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.

Chef’s notes

Oat flour or a gluten-free blend will likely work in place of the spelt flour, I didn’t try it so I don’t know what the exact result would be.

I tried out a variety of types of cornmeal, and I like this one best for the muffin texture.

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Seasonal Recipes

Skill Level

other

Maple Cornbread Muffins

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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