Cornbread Muffins

Cornbread Muffins
*Batch Cooking Recipe*
Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped nuts adding texture and flavor. Leftover muffins can be frozen.

Ingredients

• 1 1/2 cup cornmeal
• 1/2 cup whole wheat pastry flour
• 2 tablespoons ground flaxseed
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup unsweetened almondmilk
• 1/2 cup unsweetened applesauce
• 1/4 cup honey
• 1 cup fresh corn kernels or frozen corn kernels, thawed
• 1 cup chopped nuts, such as pecans or walnuts

Preheat oven to 350°F. Lightly coat standard muffin tin with butter.

Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small bowl, whisk together almondmilk, applesauce and honey. Stir honey mixture into cornmeal mixture. Add corn and nuts and stir until combined.

Fill each muffin cup about 3/4 full. Bake 25 minutes or until a toothpick inserted in the center comes out clean.