Rosemary & maple make these simple cornbread muffins flippantly candy & cozy-tasting. I like to serve them at Thanksgiving or with a giant bowl of chili.
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My Cornbread Muffin Recipe Elements
For my part, good cornbread needs to be golden & crumbly and stroll the road between candy and savory. These corn muffins do exactly that. Right here’s what I exploit to make them wholesome & scrumptious:
- Maple syrup sweetens them naturally and provides depth of taste to this corn muffin recipe.
- Rosemary flecks them with inexperienced and brings its cozy, contemporary wintry style.
- Canola oil or olive oil is a more healthy substitute for butter.
- Spelt flour offers them entire grain energy.
- And apple cider vinegar helps them rise and provides a pleasant tangy taste.
With apple cider vinegar as a rising agent, almond milk as an alternative of dairy milk, and oil as an alternative of butter, this cornbread muffin recipe is definitely vegan. In case you have vegan skeptics in your home, don’t fear. These muffins are so good that they’ll by no means know in case you don’t inform them.
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What to Serve with Corn Muffins
I made this recipe to serve at my Thanksgiving dinner together with inexperienced beans, mashed potatoes, roasted beets, squash, and apple pie for dessert. Make a double batch, and use the extras to make poblano cornbread stuffing!
Cornbread muffins are additionally one in all my favourite sides with a giant bowl of soup. In fact, they’re nice with chili, however I additionally like them with my lentil soup, butternut squash soup, purple pepper soup, or many-veggie soup.
When you love these cornbread muffins…
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Strive my corn chowder, cornbread, or easy corn on the cob subsequent!
Oat flour or a gluten free mix will probably work rather than the spelt flour, I didn’t attempt it so I don’t know what the precise outcome can be.
I attempted out a wide range of kinds of cornmeal, and I like this one finest for the muffin texture.
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