Honey Cornbread Muffins

Honey Cornbread Muffins

I had my second child a couple months ago and have loved focusing on my family and adjusting to a new normal.  Although, our new normal during these last couple months has consisted of eating out a lot or cooking previously prepared frozen meals.  I have definitely craved more kitchen time creating healthy, delicious food.  Since it’s more than chilly outside, I’m obsessed with soups like my Chicken Tortellini Soup and my Simple Turkey Chili (which just won a chili cook off!).  And there’s nothing like enjoying some sweet, honey cornbread as a side dish.     Cornbread can be tricking when figuring out the right consistency.  I like mine to be light and fluffy but still have the cornmeal texture.  If you haven’t heard my rant about whole wheat pastry flour yet, prepare yourself.  I’m officially addicted!  It has all the nutritional benefits of whole wheat, but doesn’t leave your baked goods dense and heavy.  It creates perfect fluffy breads, muffins, waffles, and whatever else you love to bake.  You will love it guaranteed.  Try it out in my Multigrain Waffles or my Banana Muffins.  Let me know how much you love it after using it in these honey cornbread muffins.  Enjoy, my friends!    PrintHoney Cornbread Muffins Ingredients1 cup yellow cornmeal 2 cup whole wheat pastry flour 1 Tbs flaxseed meal 1 Tbs baking powder 1 tsp salt 2 eggs, lightly beaten 1 cup honey 2/3 olive oil 1/2 cup almond or coconut milk InstructionsPreheat oven to 375 degrees F. Into a large bowl, mix the cornmeal, flour, flaxseed meal, baking powder, and salt. In another bowl, whisk together...
Plain Yogurt Cornbread

Plain Yogurt Cornbread

PrintPlain Yogurt Cornbread Ingredients1 cup whole wheat flour (I used Bob's Red Mill whole wheat pastry flour) 3/4 cup stone ground cornmeal 2 tsp baking powder 1/2 tsp salt 1/4 tsp cream of tartar 1 cup plain yogurt 4 Tbsp cold milk (of your choice... I used coconut milk) 1 medium egg, beaten 1 tsp vanilla 2 Tbsp coconut oil 3 Tbsp honeyInstructionsPreheat oven 425 degrees F. Grease 9-inch square pan. In medium bowl, mix together flour, cornmeal, salt, baking powder, and cream of tartar. Mix in plain yogurt, milk, egg, vanilla, honey, and coconut oil. Mix thoroughly and scrape into prepared square pan. Bake at 425 degrees F for 20 minutes or until inserted toothpick comes out clean. Remove from oven and serve...

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