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Savory Pumpkin Cornbread Muffins

Savory Pumpkin Cornbread Muffins

Sweetened only with a little honey, these gently spiced pumpkin and cornmeal muffins are definitely on the savory side. They are delightfully moist, with a modest pleasing crunch from the cornmeal. Because they aren't very sweet, they are ideal to go along with meals in place of rolls or bread. I enjoyed them with spicy curries and soups. They are satisfying in their own right though, so considering having one as part of your breakfast or for a morning or afternoon snack with tea or coffee. Did I mention that these are vegan, easy to make, and a good way to warm up the kitchen? And the aroma while they are baking is heavenly.
Savory Pumpkin Cornbread Muffins
Ingredients:
  • 1 1/4 cups yellow cornmeal
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 1 flax egg (1 tablespoon ground flax seed combined with 3 tablespoons warm water and let to rest for 5 minutes)
  • 1 cup almond milk
  • 1 cup pumpkin purée
  • 1/3 cup honey (or use maple syrup)
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla
Instructions:
  • Grease a standard 12 cup muffin tin. Preheat an oven to 400°.
  • In a large bowl, combine the cornmeal, flour, baking powder, ground spices and salt.
  • In a small bowl, whisk together the almond milk and flax egg. Stir in the pumpkin purée, honey or maple syrup, coconut oil and vanilla and mix until well combined. Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined.
  • Spoon the batter evenly into the prepared pan. Bake for 15 minutes or until a cake tester inserted into the middle of a muffin comes out clean. Let cool in the pan before transferring to a wire rack to cool. Serve warm or cool.

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