Cornbread Muffins
Ingredients
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- approximately 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 finely chopped Jalapeños //deseed and add more for flavor
- 1 tbsp flaxseed powder
- 3 tbsp honey
- 1/2 cup melted butter + 2 tbsp oil or butter
- 1 cup buttermilk (room temperature)
- 1/3 cup +1 tbsp jaggery
Instructions
- Preheat the oven to 400 F and place liners on the muffin tray.
- In a large bowl, melt the butter, and combine buttermilk, jaggery, and honey.
- Next, add all the dry ingredients except the leavening agent. Combine well. Next, add a leavening agent and gently mix.
- Pour the batter on to each muffin tray and set them to bake.
- bake until edges are golden brown or toothpick comes clean. It should take about 15 mins.
- Allow cool for 5 mins and then store it at room temperature.
- Tastes the best when warm.