Applesauce is the secret for these sweet cornbread muffins, which make a lovely Sunday morning breakfast.

Serving Size: 3 (ca. 9 muffins)

Ingredients:

• 3/4 cup white flour
• 1/4 cup gram flour
• 1/4 cup fine corn flour
• 3/4 cup polenta (cornmeal made from ground maize, coarse)
• 4 tbs. sugar
• 5 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup + 2 tbs. apple sauce
• 1/2 cup soy milk
• 1/2 cup water

Directions:

1. Mix the dry ingredients in a bowl.
2. Mix wet the ingredients in another bowl.
3. Add wet to dry and stir well.
4. Oil a square or round ovenproof dish, or use one of the silicone cupcake “tins” if you want muffins.
   I do not suggest using the paper muffin/cupcake cups, as this recipe does not use oil, the batter sticks to the paper.
5. Bake at 375 (F) or 190 (C) for about 25 – 30 minutes, or until golden brown.

Notes:

I really like the taste of gram flour. It adds a sweetness without changing the texture.
We are able to get 2 “grades” of cornmeal. Very fine (like flour) and coarse (like grits).
I’ve used all of these plus the normal white flour to make these tasty sweet cornbread muffins.