Whole Wheat & Flax Cornbread Muffins
Recipe type: Side Dish
  • 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
  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!)
Recipe by This Week for Dinner at https://thisweekfordinner.com/whole-wheat-flax-cornbread-muffins/