Whole Wheat Cornbread Muffins
- Number of Servings: 16
Ingredients
1 1/2 cups cornmeal1/2 cup white whole wheat flour2 tablespoons ground flaxseed2 teaspoons baking powder1/2 teaspoon salt1 cup unsweetened almondmilk1/2 cup unsweetened applesauce1/4 cup honey1 cup fresh corn kernels or frozen corn kernels, thawed
Preheat oven to 350°F. Line a standard muffin tin with paper liners or oil with canola spray oil.
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
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user KATOUSIGNANT1.
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
Serving Size: Makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user KATOUSIGNANT1.
Nutritional Info Amount Per Serving
- Calories: 91.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 154.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.1 g
- Protein: 2.1 g
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