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  1. Wednesday, September 2, 2009

    Whole Wheat & Flax Cornbread Muffins

    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
    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!)