Bijou’s version had a slight cornmeal flavor, but I wanted a more hearty texture.
I decided to experiment and came up with a winner: a cornbread-muffin studded blackberries. Yum.
The muffins are so good I can’t tell if they are breakfast or dessert. These muffins would also be a delicious midday snack or side dish to savory meals such as Tortilla Soup Masala Scramble and Mediterranean Baked Sweet Potatoes.
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- Use 5 tbsp of water to make a flax egg
- 1 cup almond milk, unsweetened ( DIY Recipe )
- 3/4 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- If you are not vegan, substitute honey for the maple syrup.
- Cane sugar or coconut sugar: 1/2 cup
- Use avocado oil, olive oil, or 1/4 cup of vegan butter
- Unsweetened applesauce, 3/4 cup
- 1/4 teaspoon sea salt
- Almond meal 1/4 cup
- 1 cup fine cornmeal
- 1 cup unbleached all-purpose flour
- Blackberries, roughly chopped (and tossed with flour).
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin pan with ten paper liners or lightly grease and flour ten tins (use less/more cupcake liners when adjusting the default serving number). Shake off excess. I found that the butter/flour mixture worked well.
- Mix flaxseed flour and water in a large bowl and allow to rest for five minutes. In a liquid measuring glass, add baking soda and apple cider vinegar to the almond milk. Mix well and set aside.
- Add maple syrup, organic sugar cane, and vegan butter or oil to the flax eggs and whisk vigorously until the sugar is dissolved.
- Add the applesauce and salt and whisk together. Add almond milk mixture to the bowl and whisk together.
- Then, add the cornmeal, almond meal, and flour. Whisk until combined. The batter should be thick enough to scoop. Fold in blackberries that have been dusted with flour.
- The perfect amount of batter should be enough to make 10 (or 11) muffins. (As per the original recipe // adjust for a different number of servings).
- Bake in the middle of the rack for 25-30 mins (I found that 26 minutes was perfect) or until a toothpick is inserted cleanly into the center.
- Allow to cool in the pan for 15 minutes (to continue baking/firming a bit). Remove the pan by gently lifting it out with a butterknife. Let the cooled completely on a cooling rack or plate.
- Keep covered at room temperature for several days. For long-term storage, freeze (up to one month).
