The secret to making super healthy whole grain cornbread muffins that are dairy-free but still ultra-moist is to puree hemp seeds into the batter and to use hemp milk instead of milk or buttermilk. The hemp milk is so much healthier and “cleaner” than cow’s milk and the pureed hemp seeds contribute a rich and velvety texture.
In case you are not an avid or even part-time hemp seed eater or hemp milk drinker, it is worth knowing that hemp is an excellent source of omega-3 and omega-6 fats. It is also ultra rich in vitamins and minerals and a super clean source of protein.
Unlike low-fat or skim dairy milk, hemp milk has a rich and creamy taste (this is because unlike skim milk hemp milk contains fats—but it’s the “good” fats you want.) The creamy-rich taste of hemp milk makes it the perfect substitute for just about any recipe where you would otherwise use watery-tasting skim milk.. Look for hemp milk in the non refrigerated boxed milk section of your supermarket or natural foods store.
To make the absolute moistest and best whole grain cornbread muffins you will want to add pureed hemp seeds to your batter in addition to the hemp milk. You will need to use a high-speed blender (such as a Vitamix) for the absolute best results when pureeing hemp seeds, but a food processor will also work.
The Best Flour for the Best Whole Grain Cornbread Muffins
It’s also important to use white whole wheat flour for the best-tasting whole grain corn muffins.
To read about the nutrition and culinary benefits of white whole wheat flour click HERE.
Even though “white” does not sound healthy, white whole wheat flour actually has the same nutritional properties of regular whole wheat flour including the fiber. White whole wheat flour is not enriched or bleached. Instead, white whole wheat flour is actually made from a naturally occuring albino variety of wheat, which is lighter in color than the red wheat standard whole wheat flour is made from. And, because white whole wheat flour has a lighter taste and texture that is similar to all-purpose flour it bakes like a dream. Look for King Arthur brand white whole wheat flour in natural foods stores.
One Final Tip…
When making your whole grain cornbread muffins be sure to use stoneground cornmeal rather than the less nutritious regular cornmeal called for in the typical corn muffin recipe. Personally, I like Bob’s Red Mill brand stoneground cornmeal.
Ok, on with the recipe!Print
- 2 tablespoons raw honey, softened
- 1/2 cup hemp seeds (such as Nutiva)
- 1 cup water
- 1 tablespoon lemon juice
- 3 tablespoons cold-pressed extra virgin olive oil
- 1 pastured organic egg (such as Vital Farms), lightly beaten
- 1/2 cup stoneground yellow cornmeal (such as Bob’s Red Mill)
- 1 cup white whole wheat flour (such as King Arthur Flour)
- 2 teaspoons baking powder
- 1/2 teaspoon unrefined sea salt (such as Real Salt)
- 1 cup frozen organic corn kernels, semi-thawed
- Preheat the oven 400 degrees. Liberally oil 8 muffin tins with extra virgin olive oil.
- In a high-speed blender (such as a Vitamix), add the honey, hemp seeds, water, lemon juice, olive oil and egg. Process until smooth and creamy.
- In a medium-size bowl, mix the cornmeal, flour, baking powder and salt. Make a well in the center of the mixture and add the wet ingredients. Mix until moist. Blend in the corn kernels.
- Spoon batter into prepared muffin tins and bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean (be careful not to over bake or they’ll be too dry!) Remove cornbread muffins from muffin tins and serve warm.
What’s For Dinner?
Check out our Clean Cuisine Dinners Cookbook for a full month’s worth of ideas, menus, recipes and shopping lists!