Delicious, easy and perfect for batch/freezer cooking, these cornbread muffins are sugar free and really yummy! Easy to make ahead of time to make healthy lunchtimes simple.
- 85 g (2/3 cup) wholegrain flour (wholewheat or spelt are lovely)
- 75 g (1/2 cup) polenta flour (cornmeal)
- 1 tbsp xylitol, optional (for added sweetness)
- 2 tsp baking powder
- pinch sea salt
- handful frozen or tinned drained sweetcorn
- 2 tbsp extra virgin olive oil
- 1 medium egg
- 125 ml (1/2 cup) milk + a squeeze of lemon juice (or buttermilk or yogurt)
- optional add ins: sliced jalapenos, grated carrot, roasted red peppers, black olives, or feta cheese
-
First, mix the dry ingredients: flour, polenta, xylitol, baking powder, salt and sweetcorn. If you want to make up a big batch ahead of time, mix or layer the dry ingredients in a large jar or freezer safe container and then mix up the same amount of dry ingredients again into as many containers as you like. You can store these containers in the freezer straightaway and just take them out when you are ready to bake them.
-
When you are ready to bake the muffins, preheat the oven to 200C/400F/gas 6. Into each batch of dry ingredients, add the wet ingredients: the oil, egg and milk. Mix to combine. If it looks a little dry, add some more milk until it is a fairly wet batter. If using any of the optional add ins, add them now. Pour into a greased muffin tin (each batch will make 6 muffins), filling each muffin hole almost to the top.
-
Bake in the preheated oven for 20-25 mins, until a skewer inserted into the centre of the muffin comes out just clean. Be careful not to over-bake, as they can easily get dry if cooked for too long.