Honey-Flax Cornbread Muffins

This lovely recipe makes 12 regular sized cornbread muffins, and pairs excellently with Three Pepper Vegetarian Chili. See the note for instructions on how to Veganize the recipe.

Ingredients

2 Tablespoons Ground Flaxseed Meal (like Bob’s Red Mill Organic Whole Ground Flaxseed Meal)  

2 Tablespoons warm water

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup whole milk

1/2 stick butter, melted

1/4 cup honey

Note: For a vegan version, substitute soy milk or almond milk for regular milk, non-hydrogenated vegetable margarine like Earth Balance for the butter, and agave syrup for honey. The agave will add a nice buttery flavor, and they will still turn out delicious.

Directions

Preheat oven to 400 degrees F.

Heat the flax meal and water in a small pot on medium until it begins to thicken. Remove from heat.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. 

In another bowl, whisk together the milk, flaxseed mixture, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. 

Bake for 15 minutes, until golden.

Note: This recipe also appears on Love and Bread.