First Day of Fall Cornbread Muffins | Oil Free

It's officially Autumn as of today, and if you've ever met me for followed me on social media you know that it's always Halloween in my soul, so today is a big day! It's been chilly and raining here in Dallas, so I obviously starting craving chili and cornbread. As you have probably noticed from my last few posts, I am really trying to watch my oil intake, so I am having to come up with new recipes as I crave things. (Last night that was cornbread.) It ended up being so good that I decided I had to share it with you all today to help kick off the first day of Fall.


As usual, I used a kitchen scale for this recipe, which I highly recommend you do as well. They are super affordable online or at any major grocery store, so if you have a few dollars to spare, I'd grab one!



Makes 8 cornbread muffins. ~73 calories per muffin without additions. (Just under 2oz per muffin)


Dry Ingredients:

54g Yellow Corn Meal (~6 Tbsp)

100g All Purpose Flour (~7/8 Cup)

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4-1/2 tsp sea salt (to taste)


Wet Ingredients:

3/4 Cup Unsweetened Almond Milk

1/2 tsp White Vinegar

1/4 Cup Unsweetened Apple Sauce


Optional additions:

Sliced Jalapeños for toppings

Diced Jalapeños for batter

Corn for batter

Chopped Sautéed Garlic for batter

Diced Sautéed Onion for batter


Method:

  1. Preheat oven to 400ºF and lightly spray or line a nonstick cupcake tin (8)

  2. In a small bowl whisk together the almond milk and vinegar and set aside to curdle

  3. In a medium bowl whisk together dry ingredients

  4. Whisk apple sauce into buttermilk mixture and pour into dry ingredients

  5. Whisk wet and dry together and then use a rubber spatula to make sure no clumps on dry batter is stuck to the bottom of the bowl

  6. If using additions, fold them in now

  7. Scoop batter evenly into the cupcake tin until you have 8 muffins (just under 2oz per)

  8. Top cornbread with jalapeño slices if using

  9. Baking in preheated oven for about 10-20 minutes, or until muffins have risen, turned slightly golden, and have shrunk and detached from the cupcake tin walls. Check with a toothpick to ensure they are cooked through. (Every oven is different, pay attention to your baked goods while they're baking!)

  10. Remove from oven, carefully transfer into a (glass if you have it) Tupperware and cover immediately. This traps in the steam and helps make the muffins super moist. Allow to cool for about 15 minutes and then enjoy with your favorite chili (or whatever you want to eat them with!)


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