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Maple Cornbread Muffins

"recipes from Vermont's renowned vegetarian restaurant", author Ginny Callan.

I am not a vegetarian, haven't even considered it. But I am a child of the 60's having growing up in Marin County California, and as such I am attracted to ideas or ideals of a different nature. Having been exposed to the colorful world around me at a very impressionable age, I came away with what I consider to be the best of it all. Vegetarian cookbooks seem to fall in that category, for me; a carnivore.

Also they usually have great whole grain baked goods and main dish recipes that are full of vegetables. Both of these items, using more whole grain and eating more vegetables, are sadly on my side bar and have been there for a long time, unable to be deleted; because I have not accomplished either as I cook.

This was another book I was able to pickup for a song, at the local thrift store. The recipe that caught my eye right away was the, Maple Cornbread Muffins. We had these for breakfast this morning, along with bacon and eggs. The maple flavor is mild, but it is a good recipe for a mostly whole grain baked good sweetened with a natural sweetener. Best of all these are good, they are especially good with raspberry jam!

They would also be great along side a bowl of soup, chili or a salad.

Maple Cornbread Muffins
adapted from: Horn of the Moon Cookbook
400 degree oven

1 c whole wheat pastry flour
3/4 c all purpose flour (you may use 100% whole grain if you wish)
2/3 c cornmeal
1 T baking powder
1/2 t salt2 eggs
1/3 c real maple syrup
3/4 c milk ( I almost forgot this ingredient, you can tell; it is not in the photo!)
1/2 c butter - melted and cooled*

Whisk together all the dry ingredients in a large bowl. Beat eggs, syrup and milk together, beat in butter. Combine wet and dry ingredients. Spoon evenly into 12 prepared muffin tins.
Bake 20 minutes or until golden.

Makes 12.



Enjoy!

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weekend cooking @ beth fish reads



*I will substitute coconut oil for the butter, that sounds really good.
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