Cornbread Muffins
*Batch Cooking Recipe*
Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped pecans adding texture and flavor. Leftover muffins can be frozen.
Ingredients
1 1/2 cup cornmeal
1/2 cup whole wheat pastry flour
2 tablespoons ground flaxseed
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup H-E-B Almondmilk, Unsweetened
1/2 cup unsweetened applesauce
1/4 cup honey
1 cup fresh corn kernels or frozen corn kernels, thawed
1 cup Nature’s Eats Texas Grown Pecan Halves, chopped

Preheat oven to 350°F. Lightly coat standard muffin tin with butter. Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small bowl, whisk together H-E-B Almondmilk, applesauce and honey. Stir honey mixture into cornmeal mixture. Add corn and Nature’s Eats Texas Grown Pecan Halves and stir until combined. Fill each muffin cup about 3/4 full. Bake 25 minutes or until a toothpick inserted in the center comes out clean.

Disclosure: HEB selected me to be a part of Primo Picks Blogger Network, which provides me a gift card and new food products to taste test. This post was not reviewed by a 3rd party. All opinions are mine and may not reflect those of the company. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” All photos are mine and subject to copyright.

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