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Categories:
stoneground cornmeal whole wheat pastry flour unrefined sugar baking powder baking soda salt apple cider vinegar vanilla fresh strawberries lemon juice unsweetened non-dairy milk balsamic vinegar canola extra sugar
Viewed: 93 - Published at: 3 years agoIngredients
- 1 cup stoneground cornmeal
- 1 1/4 cups whole wheat pastry flour
- 1/2 cup unrefined sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon finely ground sea salt
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons vanilla extract
- 2 cups fresh strawberries, washed, hulled and quartered
- 1 tablespoon fresh lemon juice
- 1 cup unsweetened non dairy milk
- 1 tablespoon balsamic vinegar
- 1/4 cup canola or other neutral oil
- extra sugar for dusting tops of muffins
Method
- Pre heat oven to 350 degrees and line a muffin tin with cupcake liners.
- Combine quartered strawberries and balsamic vinegar in a small bow, stir to coat and set aside.
- Whisk together dry ingredients (cornmeal, whole wheat flour, baking powder, baking soda, sea salt, sugar) in a large mixing bowl.
- Add non dairy milk, vanilla extract, apple cider vinegar, lemon juice and oil. Stir until well combined.
- Gently fold in balsamic coated strawberries. Do not over mix.
- Fill lined muffin tins 2/3 full and dust tops with a pinch of extra sugar. Bake for 18-20 minutes or until tops are lightly browned and a tester inserted into center comes out clean.
