Raspberry Cornbread Muffins
HB-12030 · Hand-built original · American
Cornmeal and gluten-free flour muffins made with applesauce and maple syrup, with raspberries folded in and more scattered on top.
AmericanSnackServes 12285 kcalVegetarian
Main ingredient: raspberry
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 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 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup coconut sugar
- 2 eggs
- 1/3 cup melted coconut oil (or avocado oil)
- 1 cup applesauce
- 2 tbsp maple syrup
- 1/3 cup non dairy milk (I used almond)
- 3/4 cup fresh raspberries
Method
- Heat the oven to 350°F and line a muffin tin with liners or grease it well.
- Stir the flour, cornmeal, baking powder, salt, cinnamon, nutmeg and coconut sugar together in a medium bowl until free of clumps.
- Whisk the eggs, applesauce, melted coconut oil, maple syrup and non-dairy milk together in a second bowl.
- Pour the wet mixture into the dry and mix just until combined, without overmixing, then fold in about half of the raspberries.
- Spoon the batter into the muffin cups, filling each about two-thirds full, and dot the remaining raspberries over the tops.
- Bake for 30 to 32 minutes until a toothpick comes out clean, then cool the muffins before serving.
Nutrition (per serving, where published)
285 kcalCalories
2.5 gProtein
36.7 gCarbs
14.5 gFat
9.2 gSaturates
1 gFibre
16.3 gSugars
540 mgSodium
31 mgCholesterol
108 mgPotassium
105 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data