Three Sisters Cornbread

Makes 8 muffins

35 min

Whole grain cornbread muffins made with chickpea and wheat flour, sweetened with dates and pumpkin.

prepPreheat oven to 350°F / 175°C
prepLine muffin tin with cups or lightly oil a 4×8 pan
¼ cup / 30 g cornmeal	Combine dry ingredients	Mix wet into dry just until combined	Spoon into muffin cups, rest 5–10 min	Bake 350°F / 175°C, 15 min
¼ cup / 30 g chickpea flour
¼ cup / 30 g whole wheat flour
1½ teaspoon baking powder
⅛ teaspoon baking soda
¼ tsp salt
4 dates, chopped	Puree dates, pumpkin, egg, oil & whey
¼ cup / 60 g pumpkin puree
1 egg
2 tablespoon / 30 ml olive oil
2 tablespoon / 30 ml whey

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