Recipe: Raspberry Cornbread Muffins

Ingredients

Preheat the oven to 350°F.
Line a muffin tin with liners or grease it well.
In a medium bowl, combine the flour, cornmeal, salt, baking powder, cinnamon, nutmeg, and coconut sugar, mixing until no clumps remain.
In another bowl, whisk together the eggs, applesauce, melted coconut oil, non-dairy milk, and maple syrup.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in half of the raspberries.
Scoop the batter into the muffin tin, filling each cup about two-thirds full, and add the remaining raspberries on top.
Bake for 30-32 minutes, or until a toothpick inserted comes out clean.
Let cool before enjoying.

Servings

12 muffins

Calories

180

Total fat

Total carbohydrates

28g

Total protein

Sodium

300mg

Cholesterol

50mg