Whole-Grain Corn Muffins

Whole-Grain Corn Muffins

(Adapted from a Julienna Hever recipe)

Ingredients:

  • 1-1/2 tablespoons ground flaxseed
  • 1 cup unsweetened plain almond milk
  • ½ cup unsweetened applesauce
  • ½ cup 100% pure maple syrup
  • 1 cup cornmeal
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup blueberries or raspberries

Directions:

  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper muffin liners ot have ready a 12-cup silicone muffin pan.
  2. In a small bowl, combine the flaxseeds with the almond milk and set aside, to allow it to gel, for 5 minutes.
  3. In a large mixing bowl, stir the applesauce and maple syrup together. Add the flaxseed-almond milk mixture.  Sift in the cornmeal, oat flour, baking soda, baking powder, and salt.  Stir until well combined, but avoid over mixing.  Fold in the blueberries or raspberries.
  4. Spoon out equal portions of batter into the muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Serve warm.