Description

Very moist and light!

Ingredients

  • 1 cup WEM Organic Unbleached All-Purpose Flour
  • 3/4 cup WEM Organic Stoneground Blue Cornmeal
  • 3 tablespoons flaxseed, ground in blender or spice grinder or 4 tablespoons 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

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

  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, flax meal, 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 minutes until browned.
  9. Cool on a wire rack 5 minutes, then remove muffins from pan.