Appetizer for 10

Blackberry Cornmeal Muffins

Name: Blackberry Cornmeal Muffins
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 tbsp flaxseed meal; 5 tbsp water; 1/4 cup unsweetened almond milk; 3/4 tsp apple cider vinegar; 1 1/2 tsp baking soda; 2 tbsp maple syrup or agave nectar; 1/2 cup organic cane sugar; 1/4 cup melted vegan butter; 3/4 cup unsweetened applesauce; 1/4 tsp sea salt; 1/4 cup almond meal; 1 cup fine cornmeal; 1 cup unbleached all-purpose flour; 1 cup blackberries

Cornmeal, applesauce, and blackberries bake into tender one-bowl muffins with a lightly sweet plant-based batter.

$0.48per serving $

40 minstart to table

10servings

American Vegetarian Kid-friendly Budget Appetizers Side dishes Snacks Back to school Summer

Ingredients

2 tbsp flaxseed meal
5 tbsp water
1/4 cup unsweetened almond milk
3/4 tsp apple cider vinegar
1 1/2 tsp baking soda
2 tbsp maple syrup or agave nectar
1/2 cup organic cane sugar
1/4 cup melted vegan butter
3/4 cup unsweetened applesauce
1/4 tsp sea salt
1/4 cup almond meal
1 cup fine cornmeal
1 cup unbleached all-purpose flour
1 cup blackberries

Steps

Heat the oven to 350 F and line a 12-cup muffin pan with paper liners.
Stir the flaxseed meal and water in a large bowl, then rest for 5 minutes.
Whisk in the almond milk, vinegar, baking soda, maple syrup, sugar, melted vegan butter, applesauce, and salt.
Stir in the almond meal, cornmeal, and flour until just combined, then fold in the blackberries.
Divide the batter among 10 muffin cups and bake for 20 minutes.
Cool the muffins in the pan for 10 minutes before removing them.