I love making these muffins...because they turn out good every single time. They are yummy to eat on their own, or enjoy them along side a big bowl of hearty chili or steamy soup.
Pineapple Cornbread Muffins
1.5 cup cornmeal
1.5 cup soft white wheat flour
1/4 teaspoon salt
3/4 cup sucanat or 1/2 cup pure cane sugar
3/4 teaspoon baking soda
1/4 cup coconut oil
3/4 cup vanilla almond or rice milk
20 oz. can of crushed pineapple in its own juice
1 teaspoon apple cider vinegar
Preheat oven 400 degrees. Stir together first 5 (dry) ingredients in a large bowl. In a different bowl, stir together the wet ingredients and then add them to the dry ingredients. Mix together just until everything is moist. Spoon into lightly oiled muffin tins until they're full. Bake for 18 minutes or until an inserted toothpick comes out clean. After removing muffins from oven wait about 5 minutes, then take muffins out of pan and let cool on rack. Enjoy 'em!