When most people plan a big trip I think the last thing on their mind is baking. Not so much for me – of course. I need to bake to make sure I have something gluten free to resort to if there are no other options. Bonus points if it travels well, fills me up, with sweet and savory possibilities. These Hearty Cornmeal Muffins tick all the boxes honey.
Also, the beauty of this recipe is that is very adaptable. You can use less cornmeal and more gf flour if you like a lighter version muffin. I added applesauce to give more sweetness and texture; you could also use pumpkin instead for a nutrient dense version. Either way they are fabulous.
With these little treasures tucked away in my carry-on; I now know that I will not go hungry, or have to eat the horrible airline food. Well, I do like the in flight meal. But not to eat, to investigate mostly, and to waste some time.
My suitcase is all ready, ski gear nestled in its own bag (hope it makes it). I have four muffins, along with some dates, nuts, and some fruit – I am ready!
- 3 Tbsp melted and cooled butter
- 6 oz applesauce, unsweetened
- 2 eggs, beaten
- 1 cup buttermilk
- 2 cups gf cornmeal
- 1/2 all purpose gf flour
- 1/4 coconut sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
Preheat oven to 350 degrees.
Line a large muffin pan with paper liners or grease generously, set aside.
In a medium size bowl add the wet ingredients: butter, applesauce, eggs and buttermilk stir to mix well.
In a larger bowl whisk together all the dry ingredients: cornmeal, gf flour, sugar, salt baking soda, and baking powder.
Make a well in the dry ingredients and add the wet, stirring to combine.
Using a small ice cream scoop or a tablespoon fill each muffin 3/4 full.
Bake 15-18 mins, or until nicely browned on top and a toothpick inserted into the middle comes out clean.
Remove from oven and let cool slightly, then remove from pan onto wire rack and cool completely.