I think there comes a time in a girls life when she has to suck it up and address the fact that pumpkin season is over.
But I ain't about that life! Plus it's American Thanksgiving! Happy Thanksgiving, Merica! I decided to go traditional and make a healthy cornbread recipe to share with you!
My first time having cornbread was when I was staying in the States -- I had never heard of it before! And I thought it was so magical. Since then I have been wanting to make it home.
I figured now would be the perfect time to share it with you!
I hope you all have a wonderful day to spend with loved ones, watching football and eating pie. Because that is what holidays are all about, right!?
And getting up early on black friday to
Canadian retailers have actually started to jump on the Black Friday thing -- this year the local malls are even having longer hours! Not sure if I will be brave enough to go to the mall but I still do have Christmas shopping to do.
Any who, the recipe is super simple -- it took NO time at all to prepare and clean up was easy. This is perfect if you only have a few guests but you can easily double the recipe to make a full dozen!
Just in case you are panicking and need some pumpkin recipes, STAT! I have included some of mine:
I made No Bake Pumpkin Pie Cheesecake Squares.
I made Pumpkin Pie Muffin Top Cookies!
I made Pumpkin Chocolate Chip Scones!
I made Pumpkin Patch Brownies...with PUMPKIN IN THEM!
I even made Pumpkin Pie!
Let's make muffins!
Simple Healthy Cornbread Muffins
Yields 6 Muffins
- 1 cup finely ground yellow corn flour
- 1/2 cup gluten free all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 cup coconut oil, softened
- 1/4 cup unsweetened yogurt of choice, at room temperature
- 2 teaspoons egg replacer mixed with 2 tablespoons water (or 1 large egg)
- 1/2 cup almond 'buttermilk' (1 tablespoon lemon juice with enough almond milk to make 1/2 cup)
- 1/2 teaspoon vanilla
- 1/3 cup coconut sugar
- 1/8th teaspoon cinnamon
For Maple Drizzle:
- 2 tablespoons peanut butter
- 2 teaspoons coconut oil, melted
- 2 tablespoons maple syrup
- Optional: To thicken you can add peanut flour, protein powder, or thickener of choice!
- Preheat oven to 350 and line a muffin tray with liners (I used 6 patty cups which are a bit larger, so you may need more than 6 for muffins)
- Whisk together all dry ingredients in a medium bowl
- In a large bowl combine all wet ingredients
- Pour all of the dry ingredients onto the wet and whisk together until combined
- Working quickly, scoop the mixture into the pans or muffin liners (you want to be able to use it while the active ingredients are working!)
- Bake for 15 - 20 minutes or until a toothpick inserted into the centre comes out clean!
- For the drizzle combine all ingredients in a small bowl and use to drizzle over muffins
- Cool before drizzling!
It really couldn't be easier!
I thought they wouldn't come out of the patty pans but they came out perfectly! Speaking of which, aren't they so beautiful?? I love them!
These are so moist and fluffy thanks to the yogurt and the 'buttermilk'. Honestly they remind me of the cornbread I had long ago but much less dry and with a beautiful delicate flavour. I think these are a perfect alternative to the ordinary cornbread muffins out there and with much healthier ingredients.
And because they are so easy to make you have NO excuse not to make these for Thanksgiving!
Thanks for stopping by and Happy Thanksgiving American friends!