Cranberry walnut blue corn muffins (vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 133.4
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 186.0 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
View full nutritional breakdown of Cranberry walnut blue corn muffins (vegan) calories by ingredient
Introduction
Sweet blue corn meal and red cranberries make a pretty sweet treat! Flax meal adds fiber and good fat while applesauce keeps muffins moist and fluffy while reducing bad fat. Sweet blue corn meal and red cranberries make a pretty sweet treat! Flax meal adds fiber and good fat while applesauce keeps muffins moist and fluffy while reducing bad fat.Number of Servings: 24
Ingredients
-
Water (1 3/4 cup)
Unsweetened applesauce (1 cup)
10 tbsp flax (this is an egg substitute when mixed with the 3/4 cup water)
Whole wheat flour (1 cup)
Blue corn meal (1 1/2 cups) --You can use yellow or white, but blue has a sweeter, nuttier flavor and will look prettier with the red cranberries.
Light brown sugar (1 cup packed)
Baking powder (1 tbsp)
Baking soda (1/2 tsp)
Salt (1 tsp)
Frozen or fresh cranberries, unsweetened (2 cups)
Walnuts, chopped (1 cup)
Directions
Preheat oven to 400 degrees. Grease two 12-cup muffin pans with vegetable oil spray, or use paper muffin cups.
Chop cranberries in food processor.
In a large mixing bowl, whisk together water, applesauce, and flax.
In a separate bowl, stir together the cornmeal, flour, sugar, baking powder, soda, and salt. Mix into the liquid mixture, being careful not to overmix.
Stir in chopped cranberries and walnut pieces.
Divide the batter evenly among the muffins slots and bake for 25 minutes or until set, turning the pan once for even baking.
Makes 24 muffins. These muffins are perfectly fine the next day, and they do have a fair amount of fat from the nuts and the flax, so they might be okay to leave out, but they should also freeze well if you want to play it safe.
Number of Servings: 24
Recipe submitted by SparkPeople user CABELL.
Chop cranberries in food processor.
In a large mixing bowl, whisk together water, applesauce, and flax.
In a separate bowl, stir together the cornmeal, flour, sugar, baking powder, soda, and salt. Mix into the liquid mixture, being careful not to overmix.
Stir in chopped cranberries and walnut pieces.
Divide the batter evenly among the muffins slots and bake for 25 minutes or until set, turning the pan once for even baking.
Makes 24 muffins. These muffins are perfectly fine the next day, and they do have a fair amount of fat from the nuts and the flax, so they might be okay to leave out, but they should also freeze well if you want to play it safe.
Number of Servings: 24
Recipe submitted by SparkPeople user CABELL.