Chia Cornbread Muffins
For the fall season, try these chia cornbread muffins. They can be used as snacks or a side dish.
- 1 Cup whole-wheat flour
- 3/4 Cups cornmeal
- 1 Tablespoon pure cane sugar (optional)
- 1 Teaspoon baking soda
- 3 Tablespoons chia seeds
- 1 Cup almond milk, unsweetened or organic milk
- 1/4 Cup coconut oil, melted
- 1 large egg
Preheat oven to 425 degrees. Prepare the muffin pan with paper liners. Combine the flour, cornmeal, sugar, bakng soda, and chia seeds in a medium bowl.
Mix together the almond milk, coconut oil, and egg in a small bowl. Stir the wet and dry mixtures until everything is combined. Spoon the batter into the muffin cups, filing until 2/3 full.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the pan. Serve warm or allow to cool.