Cornbread muffins are such an easy add on to your soups and stews. Today, I am going to share with you an easy secret to how I make my plant-based muffins so fluffy and moist!
2 1/2 cups all-purpose flour
1 1/2 cups Corn Meal
1/2 cup Sugar or sweetener (preferably dry sweetener)
1 teaspoon salt (optional)
2 cups nut milk (soy, cashew or almond)
1/2 cup vegetable oil
1/2 cup applesauce (Unsweetened)
YES, that's right, my secret weapon for baking moist, soft muffins and cupcakes is applesauce. This was a trick shown to me by a friend years ago and it has served me well. No fuss, no trying to search for it in the stores, it's always right there, and I LOVE IT!
Preheat your oven to 400 degrees F. Using a muffin pan (12 to 24 slots). This recipe should yield 12 large muffins, or 24 small muffins. Grease or spray your slots well for non-stick purposes. Combine dry ingredients together well and sit to the side. Combine your wet ingredients and mix well, then pour into the dry. Mix just until the dry ingredients have incorporated well and you see no dry flour.
Using an ice-cream scooper, pour batter into each slot. Bake for 15 - 20 minutes or until light golden brown on top. Once done, as they sit to cool, butter with a really nice plant-based butter such as Smart Balance or Earth Balance butter. Serve with your soup or stew for an added something something.
Servings: 12 large servings or 24 small muffins