Menu Banner

Wednesday, September 2

Whole Wheat & Flax Cornbread Muffins

EmailPinterest9Facebook0Twitter0Google+0StumbleUpon0

Doesn’t all the recent chili talk make you want some cornbread? Yeah, me too! And all of the flaxseed chatter is really getting me excited to throw flaxseed into everything I eat! Okay, maybe not everything, but I’m thinking cornbread is a good candidate!

I created these cornbread muffins the other night when we had chili and they came out great. I used white whole wheat flour (oh man, I love that flour) and ground flaxseed, and despite all that healthy-sounding stuff, they were great little muffins. I’m thinking the butter and sour cream may play a roll in that yumminess…

Whole Wheat & Flax Cornbread Muffins
 
Author:
Recipe type: Side Dish
Ingredients
  • 1 cup white whole wheat flour
  • 1 cup cornmeal
  • 2 tablespoons ground flaxseed
  • ⅓ cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • ¾ cup sour cream
  • ½ cup milk (1/2 C is an estimate, start with that then add a little more if the batter is super thick…the flax and the whole wheat threw off my original recipe, which called for only ⅓ C milk)
  • ¼ cup butter, melted
Instructions
  1. Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Add to dry ingredients and mix until moistened. Fill 12 lined or greased muffin cups with batter. Bake at 400 degrees F for 10-20 minutes or until a toothpick inserted near the center comes out clean. (Um, sorry for the wide range in baking time…I have no idea how long I baked them…sorry!)

 

EmailPinterest9Facebook0Twitter0Google+0StumbleUpon0

14 Comments »

  1. I am so looking forward to chili weather. These muffins sound great! Is there a different from using ground vs whole flaxseed (as far as nutrition goes)?

  2. 2
    Jane Maynard

    the seeds need to be ground or you body won’t absorb them. the fresher the grind the more nutrients are retained. lots of people have coffee or spice grinders that they use – whenever they want ground flaxseed, they just toss the seeds in. that said…I think even if you buy it already ground you’re still getting lots of good health benefits.

  3. 3
    Jane Maynard

    also, the flaxeed oil only retains the omega-3s, but none of the other nutrients…so it’s best to go with the ground flaxseed if you can!

  4. These look yummy…love the idea of adding flax – I cannot wait to try them. Do you know if I can substitute white whole wheat and just whole wheat flour? I’ve been using Gold Medal Whole Wheat flour (here is a link to their site…some good recipes, too).

    http://www.bettycrocker.com/products/gold-medal-flour/Gold-Medal-Whole-Wheat.htm?WT.mc_id=vanityURL_web_goldmedalwholewheat

  5. it’s funny you should ask! I was just asking my friend collette the same question.

    first off – if you want to replace all-purpose flour with whole wheat (white or red/regular)…it’s pretty close, but the whole wheat absorbs more liquid so watch your consistency. also, this corn muffin recipe of mine original called just for all-purpose flour…I ended up adding more milk because the flax and the whole wheat seemed to soak it right up!

    as for subbing white whole wheat for regular whole wheat, they’re pretty interchangeable. here is exactly what collette told me: “The key with using any kind of whole wheat flour is to watch the consistency of what you are making. Each is a little different so you need to be aware of the amount of liquid being absorbed. When making a yeast bread recipe it’s best to let it sit for maybe 5-8 minutes, stirring occasionally to give the germ the time to expand and soak up whatever liquid it may. On the positive, the white whole wheat is less acidic and so easier on people’s stomachs. We have 3 in our family with acid reflux so that’s always a plus!”

    hope that helps, melissa!

    • Carey

      I have found that with acid reflux that if I do not drink with meal only 1/2 hour before a meal or 1 hr after a meal no reflux happens, try it, it works. Enjoy your meals more.

  6. 6
    Collette

    Such wisdom!!

  7. I made these last night. I used whole wwheat flour and buttermilk with the sour cream. I just poured in extra bmilk til the consistency felt right. baked for 16 min at 400 degrees. My husband ate 2 and he normally won’t touch corn bread. These were great. Will repeat often. Thank you!!

  8. 8
    Jane Maynard

    i love that kind of feedback! yea! :)

  9. 9
    Amazing Alex

    The new Zune browser is surprisingly good,but not as good as the iPod’s. It works well, but isn’t as fast as Safari, and has a clunkier interface. If you occasionally plan on using the web browser that’s not an issue, but if you’re planning to browse the web alot from your PMP then the iPod’s larger screen and better browser may be important.

Leave a comment

Rate this recipe:  

4 Trackbacks

Martha\\\'s Circle
Eat Less Meat
SocialLuxe
ONE