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Recipe for Cornbread Muffins

Recipe for Cornbread Muffins is easy to make and whole grain nutritious. Plant-based milk paired with natural sweeteners is the perfect blend.

recipe for cornbread muffins
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Ingredients

  • 2 tablespoons raw, unfiltered Honey from Nature Nate’s
  • 1/2 cup hemp seeds, like our favorite from Manitoba
  • 1 cup water
    • OR use 1 cup hemp milk to replace both the seeds and water
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil, such as Kirkland’s
  • 1 pastured organic egg, lightly beaten
  • 1/2 cup stoneground yellow cornmeal, such as Bob’s Red Mill
  • 1 cup 1-for-1 gluten free flour, like this one from King Arthur
  • 2 teaspoons baking powder
  • 1/2 teaspoon unrefined sea salt

Instructions

  1. Preheat the oven 400 degrees. Liberally oil 8 muffin tins with extra virgin olive oil.
  2. In a high-speed blender, add the honey, hemp seeds, water, lemon juice, olive oil and egg. Process until smooth and creamy.
  3. 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.
  4. 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!
  5. Remove cornbread muffins from muffin tins and serve warm with fresh honey.

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