Multi-Grain Cornmeal Muffins
A quick and easy muffin that's moist, light and fluffy.
Ingredients
- 2 cups yellow cornmeal
- 1 1/2 cups oat flour
- 1 cup whole-wheat pastry or all-purpose gluten-free flour*
- 1 1/2 tsp salt or salt substitute
- 2 1/2 cups warm water (110 degrees)
- 1 tbsp fast-rising dry yeast
- 2 tbsp maple syrup or honey
- 1/4 cup unsweetened applesauce
Instructions
- Mix all dry ingredients together except for the dry yeast.
- In a small bowl, mix the warm water, maple syrup (or honey) with yeast. Stir together. Then let the yeast rise for about 10 minutes (until frothy or bubbly).
- Stir the yeast mixture into the dry ingredients; add th applesauce. Mix well.
- Line your muffin tin with silicone baking cups or bake in a non-stick muffin pan. Spoon the cornbread batter into each muffin holder.
- Bake in a 350 degree preheated oven for about 30 minutes or until a knife comes out clean.
- If using silicone liners, remove them from the muffin tin and allow to cool on a baking rack. If using a non-stick muffin tin, allow the muffins to cool before removing them.
- Serve immediately and smile!
Notes
* When making these gluten-free, I use a homemade flour mix or equal parts brown rice flour, sorghum flour and tapioca flour. Sorghum flour gives baked goods a nutty flavor similar to whole wheat.