Maple Cornbread Muffins
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(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
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Preparation
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.
Step 7
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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.
