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Spicy Cranberry Cornbread Muffins
Serves 12
Tart cranberries, spicy jalapenos, and whole kernels of corn make an intriguing combination in these hearty plant-based cornbread muffins. Find most of the ingredients in your cupboard or freezer, and bake up these showstoppers in just over half an hour. Their individual format is perfect for sharing at a family dinner.
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Ingredients
- 1 Tbsp (15 mL) black chia seeds
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) cornmeal
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) baking powder
- 1/3 cup (80 mL) extra-virgin olive oil
- 1/2 cup (125 mL) almond milk
- 2/3 cup (160 mL) applesauce
- 2 Tbsp (30 mL) coconut palm sugar
- 1/2 cup (125 mL) frozen cranberries
- 1/4 cup (60 mL) frozen corn
- 2 Tbsp (30 mL) chopped mild jalapenos
Nutrition
Per serving:
- calories 159
- protein 3 g
-
total fat
7 g
- sat. fat 1 g
-
total carbohydrates
23 g
- sugars 4 g
- fibre 3 g
- sodium 188 mg
Directions
01
Preheat oven to 400 F (200 C).
02
Make a chia “egg” by combining chia seeds and 2 1/2 Tbsp (37 mL) water in small bowl. Allow to stand for 10 minutes until seeds form a gel.
03
Meanwhile, in medium-sized bowl, whisk together flour and cornmeal. Reserve 1 Tbsp (15 mL) and set aside. Add salt and baking powder to remaining flour and cornmeal.
04
In separate bowl, whisk together, oil, almond milk, applesauce, sugar, and chia gel. Make a well in centre of flour-cornmeal mixture and add oil mixture until just combined. Toss cranberries, corn, and jalapenos with reserved 1 Tbsp (15 mL) flour-cornmeal mixture until thoroughly coated. Fold into batter until just combined.
05
Using large spoon or ice cream scoop, portion batter into 12 lightly oiled muffin tins. Bake for 20 to 25 minutes.
