last updated: Wed. Mar. 01/17

Blueberry Cornmeal Muffins

RECIPE

Ingredients

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  • 2 flax eggs (2 Tbsp (14 g) flax seed meal + 5 (75 ml) Tbsp water)
  • 1/4 cup (60 ml) unsweetened almond milk (DIY recipe)
  • 3/4 tsp apple cider vinegar (or substitute lemon juice)
  • 1 1/2 tsp baking soda
  • 2 Tbsp (30 ml) maple syrup (or substitute honey)
  • 1/2 cup (100 g) organic cane (or sub coconut sugar)
  • 1/4 cup (56 ml) melted butter (or olive oil)
  • 3/4 cup (185 g) unsweetened applesauce
  • 1/4 tsp sea salt
  • 1/4 cup (27 g) almond meal
  • 1 cup (132 g) fine cornmeal
  • 1 cup (136 g) unbleached all purpose flour*
  • 1 cup (144 g) blueberries, roughly chopped and tossed in flour

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease 10 muffin tins and coat with flour. Shake out excess.
  3. Prepare flax eggs in a large mixing bowl.
  4. Measure out milk (1/4 cup) in a liquid measuring cup and add apple cider vinegar/lemon juice (3/4 tsp) and baking soda (1 1/2 tsp). Whisk to combine and set aside.
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