Cornmeal Muffins are a southern dessert or biscuit. One my friends texted me that she was going to make cornmeal muffins but sorrily not the vegan version. So, I though that I may do the vegan versions of cornmeal muffins.
I like cornmeal very much and I think that it is because of the texture. Cornmeal can be very thick. This food also reminds me my grandmother. How she likes cornmeal! She have a cornmeal everyday!
For this recipe I used equal parts of pea protein, cornmeal and flour. They have a little amount of sweetener and I decided to topped them with a little bit of a berry jam that I had made before for my PB & J Muffins.
The texture of these muffins are so incredible! They are thick, moist and you can really tell that they are made with cornmeal. They have the perfect balance of sweetener.
Although this muffins are not packed with fiber, they are packed of protein. One muffin have 6 grams of protein and only 0.8 grams of fat. They contain 24 grams of carbohydrates so I think that they can be macro friendly.
yield: 10 muffins
1/2 cup pea protein powder
1/2 cup flour
1/2 cup cornmeal
a pinch of sea salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp baking powder
1T organic coconut oil
3T maple syrup
1 cup of water
1/2 cup almond milk
Homemade Berry Jam
1- Pre-heat the oven at 350°F.
2- In a big bowl, mix all of the dry ingredients.
3- Then, add the agave and slowly stir the water and the almond milk until having an homogeneous consistency.
4- Pour about 3T of the batter into the muffin cups. Topped with the homemade jam and transfer them to the oven.
5- Bake during 25 mins.
6- Remove, let cool a little bit and enjoy or store in the refrigerator on a bag or sealed bowl.
Nutrition facts per muffin: 0.8g Fat 24g Carbs 0.4g fiber 6.2g Protein