Fill your mornings with the flavors of fall with these delicious muffins. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.
Preheat oven to 350 degrees F.
Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
In a medium sized bowl, make your flaxseed “eggs” by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.
Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Per Serving: 201 calories; protein 3.4g; carbohydrates 37.5g; fat 5g; sodium 296mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.