I love making these muffins...because
they turn out good every single time.
They are yummy to eat on
their own, or enjoy them along
side a big bowl of
hearty chili or steamy soup.
Pineapple Cornbread Muffins
1.5 cup cornmeal
1.5 cup soft white wheat flour
1/4 teaspoon salt
3/4 cup sucanat or 1/2 cup pure cane sugar
3/4 teaspoon baking soda
1/4 cup coconut oil
3/4 cup vanilla almond or rice milk
20 oz. can of crushed pineapple in its own juice
1 teaspoon apple cider vinegar
Directions:
Preheat oven 400 degrees.
Stir together first 5 (dry) ingredients in a large bowl.
In a different bowl, stir together the wet
ingredients and then add them
to the dry ingredients.
Mix together just until everything is moist.
Spoon into lightly oiled
muffin tins until they're full.
Bake for 18 minutes or until an
inserted toothpick comes out clean.
After removing muffins from oven
wait about 5 minutes, then take muffins
out of pan and let cool
on rack.
Enjoy 'em!
I really do love it when new recipes are posted! You two are such an inspiration! I can't wait to try these beauties! :)
ReplyDeleteRorie: I usually to melt it before I use it especially if I am going to be baking it anyway. It seems easier to work with melted or at least softened. And yes I bet you could use turbinado and have it turn out good.
ReplyDeleteHow about using hard white wheat? I don't have soft white.
ReplyDeleteFiestyGirl: I would go ahead and try it! It may be a little more heavy but still good!
ReplyDeleteAlso, how long does the vinegar last after it has sat for six weeks?
ReplyDelete