1 cup whole grain yellow cornmeal, fine ground
1 cup unbleached all-purpose flour/ gluten-free (optional )
1/4 cup sugar
1/2 tsp baking powder gluten-free
2 vegan eggs
1 cup vegan milk
2 tablespoons vegan unsalted, butter melted
Adjust oven rack to middle position and heat oven to 400 degree F. Lightly butter or spray the 12 muffin pan or fit the molds with paper muffins cups. Alternatively, use a silicone muffins pans, which need neither greasing not paper cups, place the silicone muffin pan on a baking sheet. In a large bowl, whisk together the cornmeal, flour, sugar and baking powder in a glass bowl. Measuring cup or another bowl, whisk eggs milk and melted butter together until we’ll blended pour liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend until better is just combined and evenly moistened. Do not over mix. Divide the batter evenly among the prepared muffin cups. Bake muffins until light and golden brown use skewer to insert into the middle of the muffin comes out clean, should be ready 20-25 min.
The benefits of using cornmeal
Cormeal, is typically made from within or yellow corn, can be produced in a variety of different ways. Fine medium and coarsely ground cornmeal are used to make many different dishes. It’s easy to obtain the benefits of cornmeal, since it’s ingredients is often added to baked goods and used in breading to enhance a food texture. It’s even used to thicken stews and soups. Cornmeal is also the staple of ingredients in a variety of different dishes like hoecakes, cornbread, gift, polenta, tamales and tortillas. According to the USDA, 100 grams (3.5 ounces) of uncooked yellow cornmeal has a variety of different essential nutrients, including 19 percent of the daily value for Iron, 6 percent of the value DV for potassium, 30 percent of the DV for magnesium, 19 percent of the DV for phosphorus, 17 percent of the DV for Zinc, 21 percent of the DV for Copper, 28 percent of DV for Selenium.