Maple Cornbread Muffins
Author: Jeanine Donofrio
Recipe type: Side dish, snack
Cuisine: American
Serves: 9-10
1 cup cornmeal 1 cup spelt flour (or regular all-purpose flour) 2 teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon sea salt 2 tablespoons finely chopped rosemary ¾ cup unsweetened Almond Breeze Almond Milk ½ cup maple syrup ½ cup canola oil 1 teaspoon apple cider vinegar Preheat oven to 350 degrees. In a large bowl, whisk together all of the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don't overmix. Fill muffin cups ¾ of the way full, and bake 18-20 minutes. Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack. Recipe by Love and Lemons at https://www.loveandlemons.com/cornbread-muffins/
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