Three Sisters Cornbread
35 minMakes 8 muffins
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 | ||||
| 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 |
| 30 g chickpea flour | ||||
| 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 | |||
| 60 g pumpkin puree | ||||
| 1 egg | ||||
| 30 ml olive oil | ||||
| 30 ml whey | ||||
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