Yum! Quick, easy, tasty, savory cornbread muffins to go with chili or gallo pinto or black bean soup or on their own with just a little agave nectar on top.
Dry ingredients:
3/4 c whole wheat pastry flour
3/4 c medium ground (i.e. not coarse, not masa harina) cornmeal
1/2 c coarse ground cornmeal
1/4 c sugar
1 t baking soda
1/2 t salt
Wet ingredients:
1 c soy milk
1 T apple cider vinegar
1/2 c apple sauce
1/4 c canola oil
Preheat oven to 400 F. Whisk soy milk and vinegar together, let sit for 10 minutes to make soy "buttermilk". Mix dry ingredients, add wet ingredients, stir gently to combine. Put batter into 12 muffin cups. Bake for 15-20 minutes, until golden-brown on top.
1 comment:
something i can make! thanks!
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