American · serves 2
Blueberry Cornmeal Muffins
Cornmeal gives them a sandy crumb that plain flour never will.
Ingredients
- 2 tbsp ground flaxseed
- 75ml water
- 60ml milk
- 1 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 2 tbsp maple syrup
- 100g sugar
- 60ml butter, melted
- 180g apple sauce
- 1/4 tsp salt
- 30g ground almonds
- 130g fine cornmeal
- 130g plain flour, plus extra
- 150g blueberries
Method
- Stir the flaxseed into the water and leave it to gel.
- Separately stir milk, vinegar and baking soda together — it will foam.
- Maple syrup, sugar and melted butter into the flax mixture until the sugar dissolves, then apple sauce and salt, then the milk mixture.
- Ground almonds and cornmeal in, then sift over the flour. Thick, smooth batter.
- Toss the blueberries in a little flour before folding them in. That is what stops them sinking.
- Cases two-thirds full. 180°C for 30 minutes.