Cornbread Muffins Redux*

I've made a lot of different varieties of cornbread, Northern and Southern and sexy Mexicali types as well, but this one really was worth trying.

It has all the good taste one hopes for in a cornbread. It's moist, so it's like Northern but not sweet which makes it a bit more like Southern. Best of all, it contains approximately 2 tsp of flour per muffin, a good deal less than traditional recipes.

So enjoy a great cornbread at a much lowered carb count.

INGREDIENTS:

1/2 cup milk of choice 

1 1/2 tbsp butter, or oil of choice (also applesauce will work)

1/2 tbsp white or apple cider vinegar 

2/3 cup corn, drained if canned 

1/2 cup cornmeal 

1/2 cup spelt

2 tbsp sugar of choice 

2 tsp baking powder

1/4 tsp salt

INSTRUCTIONS:

1. Whisk together the first 4 ingredients. Set aside.
2.  Preheat the oven to 350 F, and line a muffin tin with liners or grease the muffin tin.
3.  In a medium mixing bowl, combine all remaining ingredients and stir well.
4.  Once the oven reaches the correct temperature, pour wet into dry, stir until just evenly combined, and portion into the muffin tin.
5.  Bake on the center rack for 17 minutes or until muffins have risen and domed. 

SERVES: 12 muffins
NOTES: you can of course add some chiles to this batter or cheese would also work...I'd say on the cheese about 2/3-3/4 of a cup.
SOURCE: Chocolate Covered Kate