Name: Blackberry Cornmeal Muffins
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 10 servings
Ingredients: 2 tbsp flaxseed meal (to make flax eggs); 5 tbsp water (to make flax eggs); 0.25 cup almond milk (unsweetened); 0.75 tsp apple cider vinegar; 1.5 tsp baking soda; 2 tbsp maple syrup (or agave nectar); 0.5 cup cane sugar (organic); 0.25 cup plant based butter (melted); 0.75 cup unsweetened applesauce; 0.25 tsp sea salt; 0.25 cup almond meal; 1 cup cornmeal (fine); 1 cup all purpose flour (unbleached); 1 cup blackberries (roughly chopped)

Instructions

Show units in method

1

Preheat oven to 350F (176C) and line a standard muffin tin with 10 paper liners.
2

Prepare flax eggs by mixing flaxseed meal (2 tbsp) and water (5 tbsp) in a large bowl and let rest for 5 minutes.
3

In a separate measuring cup, combine almond milk (0.25 cup), apple cider vinegar (0.75 tsp), and baking soda (1.5 tsp). Whisk and set aside.
4

Add maple syrup (2 tbsp), cane sugar (0.5 cup), and plant based butter (0.25 cup) to the flax egg and whisk vigorously for 1 minute.
5

Whisk in unsweetened applesauce (0.75 cup) and sea salt (0.25 tsp).
6

Pour the milk mixture into the bowl and whisk again to combine.
7

Whisk in almond meal (0.25 cup), cornmeal (1 cup), and all purpose flour (1 cup) until no large lumps remain. Gently fold in blackberries (1 cup).
8

Scoop batter into muffin tins until almost full and bake on a center rack for 25 to 30 minutes, or until a toothpick comes out clean.
9

Let muffins cool in the pan for 15 to 20 minutes before transferring to a cooling rack to cool completely.