Servings: 0
Equipment
Muffin tin
Mixing bowls
Whisk
Ingredients
- 1 cup fine cornmeal
- 1 cup spelt flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut sugar plus extra for sprinkling
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil or melted ghee
- 1 cup brewed sweet tea cooled
- 1/4 cup grass-fed milk or almond milk
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- Coarse sugar crystals for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the cornmeal, spelt flour, baking powder, salt, and cane sugar.
- Pour the wet mixture into the dry ingredients and stir just until the batter is evenly moistened; avoid overmixing to keep the muffins tender.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- While still warm, sprinkle the tops generously with coarse sugar crystals to create the appearance of ice.
- Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.
- Presentation Tip: Serve these sweet tea cornbread muffins on a rustic wooden platter alongside a pitcher of actual sweet tea, garnishing with fresh lemon slices to accentuate the Southern charm and refreshing tea notes.
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06/10/2024 10:45 am GMT
