Blue Cornbread Muffins

Hi friends, Now that the days have been getting cooler and rain has been visiting us, it's time for those hearty soups. What better way to accompany soups than with a nice warm cornbread muffin. You can swap out the blue cornmeal in the recipe below for yellow cornmeal as well.

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Vegan Blue Cornbread Muffins makes 9-12 muffins depending on size of pan

  • 1 cup organic blue cornmeal

  • 1 cup all purpose flour (you may try other substitutions)

  • 2/3 cup sugar (you can add less if you don't want it too sweet or add any other sweeter)

  • 1 teaspoon salt

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/3 cup vegetable oil (you can also try applesauce instead or any other oil)

  • 1 cup almond milk

How to: Preheat oven to 350 degrees. Line cupcake pan with liner. Mix dry ingredients in a bowl whisk. Stir in wet ingredients and mix until everything is incorporated, not too much. Pour into lined muffin tin and bake about 22-24 minutes or until a toothpick comes out clean. Let cool and eat with a big bowl of chili or soup.

Enjoy! Excuse the crappy quality phone picture.

-chichiliztli

UncategorizedMaribel GomezComment