Valentine’s day is a day
overflowing with love, hearts, flowers, all things pink and CANDY, CANDY,
CANDY! So on a day when candy, chocolate and cookies are supposed to be
consumed for every meal how do you make sure that your family is eating healthy
but still enjoying the holiday? Simple, you make this month’s reci-pea: St.
Valentine’s Vegan Cornbread Muffins!
These sweet treats can be consumed as a healthy dessert or a yummy
breakfast because they are low in fat and contain applesauce instead of butter
and eggs. We’ve also added beets,
which not only turns the muffins a festive shade of pink, they add vitamin A
and C. Vitamin A is important for
healthy bone development and vitamin C helps the body heal. Have a happy and
healthy Valentine’s Day and enjoy!
St Valentine’s Vegan Cornbread Muffins:
• ½ cup white cornmeal
• ½ cup whole-wheat pastry flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup applesauce
• 2 medium beets (should be about ¼ cup when puréed)
• ½ cup soymilk or other milk of your choice
• ¼ cup agave nectar
• 2 tablespoons canola oil
Preheat oven to 325 degrees F.
Cut and wash beets (do not peel). Place
beets in a pot and cover them with water. Boil over medium heat for 20
minutes or until beets pierce easily with a fork.
Once the beets are cool enough to handle, gently
rub the skins with your fingers until the skin peels off.
Roughly chop beets and place them in a food
processor. Add enough water to
pulse into a smooth puree. Continue to pulse until beets are very smooth.
I opted for the easier option of buying precooked and peeled beets from Trader
Joes (this speeds up the recipe quite a bit).
Lightly grease a muffin tin with pan spray.
Combine white cornmeal, wheat flour, baking soda
and salt in a large bowl; stir in the beet purée and applesauce, soymilk and
agave.
Pour mixture into a muffin tin.
Bake for about 15 minutes. (To make sure they are
fully cooked check by inserting a toothpick to see if it comes out clean).
Makes 6 Muffins.
No comments:
Post a Comment