As the weather cools, I usually go into soup mode. I love pairing a hot bowl with corn bread to give you the right mix of liquid and solid. In this instance, I added seasalt to the top of the muffins to balance out the sweetness of my squash soup. Traditionally, corn bread isn't the best for you, but there is a surprisingly easy way to cut a lot of the fattiness out. Simply substitute non-fat Greek yogurt for most of the butter. You still have a moist and delicious bread, just without all of that lard. I also like to use all natural sweetener, palm sugar, instead of white sugar because of it's brown sugary taste.
Ingredients (makes 8 muffins):
1 cup cornmeal
1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup non-fat Greek yogurt
1 egg
3 tbs. palm sugar
3 tbs. melted butter
seasalt to sprinkle ontop
Directions:
1. Preheat oven to 350F and line your muffin tins
2. Mix dry ingredients together in a large bowl
3. Mix wet ingredients together in a small bowl
4. Using a wooden spoon, slowly introduce the wet mixture into the dry, working the dough as little as possible.
5. Spoon mixture out into your muffin tin, and sprinkle seasalt ontop
6. Bake for 20 minutes, let cool slightly, and serve
Good day! I can clearly see the fact that you really understand what you are speaking about. Do you have an education which is linked with the theme of the post? Can't wait to hear from you.
ReplyDeleteNo education, just passion & interest!
ReplyDelete