September is in full swing and I can already tell autumn is near, since the nights are much cooler, and the mornings are a real chill. But then sun shines bright, and warms the day up nicely. Anyhow, these cool, crisp nights just make me want to bake. I had some cornmeal in my pantry and it was calling my name every time I opened up those big pantry doors, so I thought to finally put it to use and make muffins.
These cornmeal muffins are really delightful. They’re light, fluffy and moist, and taste extra good when warm, right out of the oven. They’ll have your kitchen smelling like sweet, comfort food. I love the colour and texture that the cornmeal gives.
In terms of health benefits, I added some hemp seeds to give these muffins a bit of a health kick, providing omega fatty acids and protein to the mix. Feel free to add some berries or other seeds.
- 1/2 cup organic wheat flour (can substitute with gluten-free flour)
- 1/2 cup brown sugar
- 1 cup organic yellow cornmeal
- 1 cup organic yellow corn flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 3 tablespoons hemp seeds
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons coconut oil (more for greasing)
- 1 cup filtered water
- Preheat oven to 425 degrees F. Grease a 12-cup muffin pan with coconut oil.
- Combine wheat flour, sugar, cornmeal, corn flour, baking soda, cream of tartar, hemp seeds and salt in a large bowl. Mix and set aside.
- Whisk egg in a small bowl and add coconut oil and water.
- Stir in wet ingredients into the dry ingredients bowl and mix well until evenly incorporated. Be sure to break up any large clumps. Mix until all ingredients are blended.
- Spoon about 2 tablespoons of batter mix into each muffin cup. This should fill the cup 3/4 full.
- Bake for 16-18 minutes. Muffins should look golden brown around the edges.
- Let stand for 5 minutes, then transfer to cooling rack.