Cornbread Muffins Recipe

Try this neat way to make cornbread in pre-portioned sizes perfect for any winter soup or chili. This cornbread muffin recipe also uses healthy ingredients!



Winter 2013-2014

  • Emilee purchases non-GMO cornmeal from her co-op, you can easily grind your own homegrown corn.
    Photo courtesy fotolia/Lauri Patterson

Cook Time: 12-15 min

Yield: 12 muffins

Try this neat way to make cornbread in pre-portioned sizes perfect for any winter soup or chili. This cornbread muffin recipe also uses healthy ingredients!

Ingredients:

• 1-1/2 cups non-GMO, organic cornmeal
• 1-1/2 cups organic white flour
• 1/2 teaspoon sea salt
• 4 tablespoons non-aluminum baking powder
• 1 can organic coconut milk
• 1/2 cup agave nectar
• 1/2 cup coconut oil, melted

Instructions:

1. Heat oven to 400 degrees Fahrenheit.

2. Into a large bowl, mix cornmeal, flour, salt, and baking powder.

2. In a separate bowl mix together coconut milk, agave, and coconut oil. Add wet to dry ingredients.

3. Spray muffin tin with non-stick cooking spray or use parchment paper liners. Carefully spoon in batter.

4. Bake 12 to 15 minutes, until golden.

For more from Emiliee Gettle: A note from the farm

Become a member and start enjoying the benefits today!

Fall in love with the flavor, versatility, and beauty of Heirloom Gardener

Heirloom GardenerDelight your taste buds, mind and eyes with beautiful photos and inspirational techniques on everything you need to know to grow, preserve and cook your own heirloom fruits and vegetables. You won’t want to miss the stories about plants passed down from generation to generation.

Don’t miss a single issue of Heirloom Gardener. Published by the editors of MOTHER EARTH NEWS, Heirloom Gardener provides decades of organic gardening experience from the most trusted voices in the field. Join today and save off the newsstand price! Get one year (4 issues) for only $24.95! (USA only)




Facebook Pinterest Instagram YouTube