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:
- Mix the dry ingredients in a bowl.
- Mix wet the ingredients in another bowl.
- Add wet to dry and stir well.
- 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. - 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.
on Feb 20th, 2007 at 12:16 pm
glad to see someone else is baking! my boyfriend insists im on a baking binge. i baked two rounds of scones over the weekend, only because I wanted to get the recipe right — and he calls that too much. Considering I NEVER bake, I guess he’s right.
these look amazing. thanks so much for sharing. those scones will be up on the blog in a few days