Recipe: Mini Cornbread Muffins

Sometimes you crave the cornbread more than the chili, right? Well, if that’s the case then this is an easy recipe to whip up and satisfy that craving. But don’t limit these to just chili’s sidekick…. try them alongside scrambled eggs for breakfast or as an afternoon snack with a mug of tea. Enjoy!

 

 

 

 

Mini Cornbread Muffins

Makes about 20 mini muffins

Inspired by Yes, I Want Cake

Ingredients:

  • 1 cup white whole wheat flour (can substitute for gluten free or all purpose)
  • 3/4 cup cornmeal
  • 3/4 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1 T agave syrup
  • 3/4 cup SoL Sunflower Beverage (Unsweetened)
  • 1 egg
  • 2 T olive oil
  • 1/2 cup frozen corn kernels

Directions:

  1. Preheat oven to 350 degrees.
  2. Line muffin tins with paper cups.
  3. Mix together the dry ingredients (flour through salt). Add in the wet ingredients (agave through olive oil). Once combined, fold in the frozen corn kernels.
  4. Drop mix into the muffin tins.
  5. Bake for 10-12 minutes.

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