Archive for July, 2010

Cornbread under 130 Cals??

The EASIEST (vegan) Cornbread Muffins you might EVER make!

So I’ve been cravingggg hardcore Cornbread lately and couldn’t figure out where I could satisfy this craving where the cornbread would be moist, fluffly and FRESH and also without all that vegan margarine that most bakeries like to use. I understand that the margarines are vegan but still they are pretty overly processed so I try and steer clear of using too much of it and if I can steer clear of uSing it at all I do. After debating where in NYC I could find a promising Vegan cornbread i decided why not whip one up of my own? When I crave a dessert I like to make sure it will be made with the freshest ingredients and healthiest flours etc… so I usually end up making it myself 🙂 I came across a recipe for Cornbread Muffins and of course since I have to tweak every single recipe I get my hands on, I did just that…

These Muffins are made with Spelt flour, and sweetened with Agave Nectar, Also, I like the course texture of the corn meal so I use “extra coarse” corn meal- but feel free to use fine corn meal if you like. This is a sweet cornbread recipe, the best part about these muffins is there are only 125 Calories per muffin! and they totally hit the spot!

All Natural Spelt Agave Cornbread Muffins: Serves- 12 muffins

1 cup coarse corn meal

1 cup spelt flour

1 teaspoon baking soda

1 teaspoon salt

1 cup applesauce (unsweetened applesauce the agave nectar is sweet enough)

1 cup vanilla almond breeze (unsweetened)

1/2 cup agave nectar

2 tablespoons vegetable oil

1 tablespoon ground flaxseed (I add this in to almost every baking recipe I make because i figure why not add in some extra fiber and Omega 3?!)

** You can replace the Almond Breeze with Soy Milk if you dont like Almond Milk or you dont have it handy, I happen to love Unsweetened Vanilla Almond Breeze more than any kind of Soy milk but its a personal preference. Just use the same amount of Soy Milk to Almond Milk I called for. **

Step 1: Preheat oven to 325 degrees, Lightly grease muffin pan.

Step 2: In a mixing bowl combine the cornmeal, spelt flour, baking soda, ground flaxseed and salt, stir in the applesauce, Almond Breeze, and Agave Nectar. Slowly add the 2 tablespoons oil while stirring. Pour the mixture into the muffin pan.

Step 3: Bake in the preheated oven until a toothpick inserted into the muffin comes out clean, about 20 minutes. Mine needed a few minutes longer then 20 mins but just keep an eye on them and when toothpick comes out clean they’re done. Place on a wire rack to cool and…..


I usually eat one fresh from the oven, make hubby eat one and then wait til they have completely cooled and freeze em’. When they’re frozen so fresh they reheat realllly well.


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