Blue Cornmeal Sour Cream Muffins

Hands on Time: 7-10 minutes
Baking Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 12 muffins

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Very moist and light!

Ingredients

Here’s what you will need:

  • 1 cup WEM All Purpose Flour
  • 3/4 cup WEM Stoneground Blue Cornmeal
  • 3 tablespoons WEM Flaxseed , ground in blender or spice grinder or 4 tablespoons WEM Flaxseed Meal (3 tablespoons flaxseed will make 4 tablespoons flaxseed meal)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sour cream (nonfat works fine)
  • 2 eggs
  • 1/2 cup honey or sugar
  • 1/4 cup (4 tablespoons) melted butter or vegetable oil

Instructions

  1. Preheat oven to 425 degrees.
  2. Coat a 12 cup muffin pan with cooking spray.
  3. Grind flax seeds.
  4. In a large bowl, combine flour, cornmeal, flaxmeal, baking powder, baking soda and salt.
  5. In a small bowl, whisk together sour cream, eggs, honey and butter.
  6. Add sour cream mixture to flour mixture. Stir just until moistened.
  7. Spoon batter into prepared muffin cups.
  8. Bake 15-20 minute until browned.
  9. Cool on a wire rack 5 minutes, then remove muffins from pan.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact