Ingredients
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128 g (about 1 cup) Basic Flour
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116 g (about 1 cup) Corn Flour
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¼ cup (33 g) plus 1 tablespoon Corn
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½ teaspoon Xanthan Gum
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3 teaspoons Baking Powder
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½ teaspoon Salt
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¼ cup (60 ml) Agave Nectar
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1 cup (240 ml) Coconut Milk
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2 teaspoons fresh Lemon Juice
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½ cup (120 ml) Sunflower Oil
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½ cup (120 g) Applesauce
Directions
Cornbread was first made by Native Americans and thus might be considered the national bread of North America. It’s no wonder we love it so much! This low-sugar, bite-sized version is perfect for stashing in a lunch box. Both little hands and big hands are going to love them!
Steps
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1
Done
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Preheat the oven to 350°F (180°C). Grease the cups of a 24-cup mini-muffin pan. |
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2
Done
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Combine the flours, ¼ cup (33 g) cornmeal, xanthan gum, baking powder, and salt in a medium bowl. |
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3
Done
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Blend the agave nectar, milk, lemon juice, oil, and applesauce together in a large bowl, using a mixer on medium speed or by hand with a spoon, about 1 minute. |
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4
Done
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Add the dry ingredients to the wet ingredients and mix for 1 to 2 minutes, until completely combined. |
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5
Done
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Spoon the batter evenly into the cups of the prepared mini-muffin pan. Sprinkle the tops of the muffins with the remaining cornmeal. Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted comes out clean. |
