RASPBERRY CORNBREAD MUFFINS
I hope you guys had a great Thanksgiving holiday! We just had a quiet dinner at home this year - no extended family and no friends over, it was just us - which meant less pressure and no one had any expectations. Of course Belcampo Meat Co. came through with the most gorgeous thanksgiving spread, and we turned on some music and enjoyed the night as a family of four. Low key, like me :)
This morning I woke up thinking about cornbread, and thinking of all the different things I’d like to do with cornbread - or TO cornbread (get your mind out of the gutter!). I had an unopened bag, and to be honest, I planned on experimenting with a gluten free cornbread recipe prior to Thanksgiving, but it didn’t happen. So today I woke up in muffin mode; and given that Gavyn (my almost-4-year-old) was being naughty, I used my magic mama tactics to get him to come in the kitchen and help me whip together these raspberry cornbread muffins. Granted, I had no idea what I was doing - really - but I also know what ratios of different ingredients to combine - so voila, these deeelish raspberry cornbread muffins were born. I ain’t mad about it.
Let’s get right to the recipe - what is it with all these bloggers that write their entire life story in a recipe post when all you want is the damn recipe and you are scrolling and scrolling for five minutes before you finally get to it. SMH! Not here!
makes 12 muffins
1 cup gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free Flour)
1 cup gluten free cornmeal (I used Bob’s Red Mill Ground Cornmeal)
1 tb baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup coconut sugar
1/3 cup melted coconut oil (or avocado oil)
1 cup applesauce
2 tb maple syrup
1/3 cup non dairy milk (I used almond)
1/2 - 3/4 cup fresh raspberries
Preheat oven to 350.
Line a muffin tin with liners or grease well.
In a medium bowl, stir together the flour, cornmeal, salt, baking powder, cinnamon, nutmeg, and coconut sugar, ensuring no clumps.
In another medium bowl, whisk together the eggs, applesauce, melted coconut oil, non-dairy milk, and maple syrup.
Pour wet contents into bowl with dry ingredients.
Mix to combine, being careful not to overmix.
Fold in about 1/2 of the raspberries.
Using a spoon, scoop the batter into each muffin tin, filling each 2/3 of the way full.
Add remaining raspberries to the top.
Bake 30-32 minutes, or until a toothpick comes out clean.
Mine are always perfect right at the 30 minute mark.
Remove from oven.
Let cool before enjoying…if you can!