Cornbread Muffins


1 cup room temperature butter (see butter recipe)
2/3 cup raw cane sugar
2 cups unsweetened (or sweetened) almond milk
2/3 cup unsweetened applesauce
1 cup sifted unbleached white flour
1 cup sifted whole wheat flour
2 cups cornmeal
1 teaspoon Himalayan salt
2 teaspoons ener-g baking soda


In a bowl, whisk together sugar and butter. Once sugar and butter is combined, whisk in the applesauce and milk. In a separate bowl, add ALL of your dry ingredients and briefly stir. Then, add your dry ingredients to your wet ingredients and stir everything until well combined. Pour your mixture into muffin pans or one large glass baking dish, and bake at 350 degrees for 30 to 40 minutes or until you can poke a whole in the center (using a toothpick) and see that it comes out clean. Remove from muffin pan and sit on a cooling rack and allow them to cool for 15 minutes before serving.

Genobia Simpson

Genobia Simpson

Genobia is a wife and mother, and her duty has always been in the kitchen. But now, as the Lord has given her a greater understanding of what it means to live a healthy lifestyle, she is able to supply nutritious meals and natural remedies (when necessary) for her family. She now has a great passion to share this wonderful truth with others who may not know where to start, how to prepare simple plant-based recipes, how to avoid sickness/diseases, and how to apply natural remedies.

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Words of Life

A man is not converted unless his appetite and diet correspond with his profession of faith.

— Ellen G. White, Manuscript 93, 1901