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Kale Cornbread Muffins




Adapted from Isa Chandra’s Vegan Cornbread

Kale Cornbread Muffins


Vegan // Gluten-free // Makes 12 muffins

2 cups cornmeal
1 cup gluten-free flour (I used Pamela’s GF pancake mix)
2 tsp baking powder
1/3 cup peanut oil
2 tablespoons agave nectar
2 cups cashew milk
2 teaspoons lemon juice
1/2 teaspoon salt
4 cloves garlic
2 tsp fresh thyme
1 cup chopped kale

Preheat oven to 350*.

Whisk cashew milk and lemon juice together in a medium bowl and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and agave nectar to the cashew milk mixture. Whisk together until foamy, about 2 minutes.

Pour the wet ingredient into the dry and mix together. Lightly grease a muffin tin with peanut oil. Pour batter into muffin tin and bake 30-35 minutes. Check with a toothpick in center to be sure they are baked through. Remove from oven, let cool, and remove muffins from tin by loosening with a butterknife. Place on cooling rack. These muffins freeze well, too!











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