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Pumpkin Cornbread Muffins

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Pumpkin Cornbread Muffins




    Ingredients :

  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1 cup whole wheat pastry flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup pumpkin puree
  • 1 cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
  • ⅓ cup coconut sugar
  • 2 tablespoons coconut oil
  • warmed just until liquid
  • 1 tablespoon molasses
  • Methods :

  • Preheat oven to 350 degrees F.
  • Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
  • In a medium sized bowl, make your flaxseed “eggs” by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
  • In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
  • Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
  • Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.
  • Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
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