Straight up Cornbread Muffins

Straight up Cornbread Muffins

Cornbread is another one of those comfort foods that I would eat a plethora of if given the chance. I vividly remember getting it everytime I went to MCL cafeteria as a kid too. Did anyone else ever go there? :-)

Here’s my recipe:

• 1 cup whole grain flour or any flour of choice should work. I used organic sprouted spelt flour

• 1 cup organic cornmeal (I ground my own so it was pretty course)

• 1 Tbs aluminum free baking powder

• 1/2 tsp baking soda

• 3/4 tsp salt if desired but there is already naturally occuring sodium in the baking soda and the baking powder :-)

• 1 cup favorite plant based milk

• 2 Tbs raw apple cider vinegar

• 3/4 cup applesauce (unsweetened)

• 1/2 cup water

• 2 Tbs sugar of choice (I used date sugar)

• dash vanilla bean powder

Preheat oven to 400 F and fill muffin trays with unbleached cupcake liners

Mix the milk and apple cider vinegar together and set aside. Then combine all of the dry ingredients in a separate bowl (flour, cornmeal, baking powder, salt if using and baking soda). Add the applesauce, water and sugar to the cider vinegar and milk solution after it’s sat for a few minutes. Add dry ingredients into the wet ingredients until just combined and scoop into muffin cups until about 3/4 full. Bake at least 30 minutes or until muffins are golden brown and toothpick comes out clean. Let cool on a cooling rack before eating if you can wait that long :-)

Enjoy my friend!