Marina's Cornbread Muffies

June 03, 2014

Not a fluffy cornbread. It's a crumbly corn bread with a sweet flavor. Make sure to let it cool down and place it in the fridge for at least 1hr before cutting. Best enjoyed with warm vegan chilli!

1 cup Organic Yellow Polenta (coarse)
1 cup Vegan Buttermilk (unsweetened nut milk or quinoa milk + 1 tbsp fresh lemon juice and let it sit 10 mins. to thicken)
2 tbsps Bob Red Mill's Corn Flour
2 tbsps Quinoa Flour
1/2 tsp Sea Salt
1/2 tsp Baking Soda (aluminum-free)
1/2 cup Pure Maple Syrup grade B (yacon syrup can be used as well if you're watching your sugar intake)
2 eggs (1tsp flax meal + 3 tsps water = 1 flax egg for vegan)
1 tsp organic cinnamon
1/2 tsp organic nutmeg (grated fresh)
1 tsp tagine spices (Moroccan from Wholefoods)
4 tbsps olive oil or coconut oil

Preheat oven at 450 degrees F. Oil 8 x 8 inch metal pan by brushing oil on all sides and bottoms where batter will be. Mix all ingredients. Fill a 8 x 8 inch metal baking pan. Should be ready within 15...
See the full directions on my site

Nutritions

Calories
93

Sodium
260mg
10% DV

Fat
7g
11% DV

Protein
1g
2% DV

Carbs
5g
1% DV

Fiber
0.7999999999999999g
3% DV