Turmeric-Chili Stoneground Cornmeal Muffins Recipe

Name: Turmeric-Chili Stoneground Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 cup stoneground cornmeal; 1/3 cup organic sugar; 2 tablespoons finely ground flax seeds; 6 tablespoons boiling water; 1 tablespoon baking powder; 1 cup non dairy milk; 1 teaspoon apple cider vinegar; 1/4 cup extra virgin olive oil; 1 teaspoon sea salt; 1 teaspoon chili powder; 1 1/2 teaspoons crushed red pepper; 1/2 teaspoon turmeric; 1 teaspoon extra sugar/ crushed red pepper for topping

Servings: persons

1 cup all purpose flour
1 cup stoneground cornmeal
1/3 cup organic sugar
2 tablespoons finely ground flax seeds
6 tablespoons boiling water
1 tablespoon baking powder
1 cup non dairy milk
1 teaspoon apple cider vinegar
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon chili powder
1 1/2 teaspoons crushed red pepper
1/2 teaspoon turmeric
1 teaspoon extra sugar/ crushed red pepper for topping

1
["Preheat oven to 400 degrees.
2
Place cupcake liners in muffin tin
3
or
4
grease an 8"" square baking dish.", "Whisk together ground flax seeds and boiling water, set aside
5
until thickened and gelatinous.", "Combine non dairy milk and apple cider vinegar,
6
whisk together and set aside for 5 minutes.", "In a large mixing bowl toss together cornmeal, flour, baking powder, salt, sugar, chili powder, turmeric and crushed red pepper.
7
Add thickened flax seed mixture, non dairy milk and olive oil.
8
Stir until well combined.", "Fill cupcake liners 2/3 full or spread batter into greased baking pan.
9
Sprinkle with extra sugar and crushed red pepper.", "For muffins, bake for 15-18 minutes.
10
For cornbread, bake for 20-22 minutes or until top is browned and cake tester
11
inserted into the center comes out clean."]

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all purpose flour, 1 cup stoneground cornmeal, 1/3 cup organic sugar, 2 tablespoons finely ground flax seeds, and more.

Yes, Turmeric-Chili Stoneground Cornmeal Muffins falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turmeric-Chili Stoneground Cornmeal Muffins

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