Cranberry Cornbread Muffins (Edit recipe)

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Baked with whole wheat flour and vitamin-rich corn (hidden veggie alert!), this cornbread muffin is the perfect addition to your Thanksgiving table! This muffin is naturally sweetened by coconut sugar and pure maple syrup which makes it perfect for a side dish, snack, or even breakfast!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 12

Ingredients

1 cup Cornmeal
2/3 cup All Purpose Flour
1/2 cup Coconut Sugar
1/3 cup Pastry Flour, whole wheat pastry flour
1 Tbsp Baking Powder
1 tsp Salt
1 cup Canned Corn
1 cup Almond Milk
2 whole Egg
1/4 cup Honey, or pure maple syrup, plus a drizzle for serving
1/4 cup Coconut Oil, melted
1/4 cup Dried Cranberries, Organic
1 Tbsp Butter, Unsalted, for spreading on top (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400F.
In a large bowl, mix the dry ingredients together.
In a separate bowl, mix the wet ingredients together.
Pour the wet ingredients into the dry and mix until just combined.
Pour into silicone muffin tins and bake for 15 minutes, or until a toothpick comes out clean. Enjoy with butter spread on top or a drizzle of honey. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	220
Fat:	6 g
Carbohydrates:	39 g
Protein:	2 g
Cholesterol:	3 g
Sodium:	200 mg
Fiber:	0 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.