Cherry Pecan Cornbread Muffins
Adapted from WomenHeart's All Heart Family Cookbook
Hands-on time: 5 minutes
Baking time: 15-18 minutes(or until the toothpick comes out clean)
Makes 12 muffins
1cup yellow cornmeal (fine grind)
1 cup all purpose flour
2 tbsp ground flaxseeds
½ cup brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg, lightly beaten
1 cup low fat vanilla yoghurt
½ cup vanilla soy milk
½ cup dried cherries, coarsely chopped
½ cup pecans, toasted and chopped
1. Pre heat the oven to 425°F/220°C and coat a 12 cup muffin pan with cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, flaxseeds, sugar, baking soda, baking powder and salt. Make a well in the center and add the rest of the ingredients. Stir, just until everything is blended together
3. Evenly distribute in muffin cups and bake in the center of the oven for 15-18 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, it’s done.
4. Cool in the pan on a cake rack for 10 minutes. Remove from the pan and continue to cool completely.