Saturday, February 5, 2011
Last weekend I went snowboarding with my husband and brother at Wisp. It was the first time I had been snowboarding in almost three years and I was so excited to hit the slopes but also little nervous since it had been so long. I hoped everything I had learned three years ago would come back during the first few runs, and I was right, it did! But only after a sprained knee, dislocated shoulder, and banging my head into the slopes. And that was just in the first three runs…..
Here’s a picture of my husband and I! This was after the sprained knee but before the dislocated shoulder…..
After a hard day on the slopes, chili and corn muffins were the perfect ending–along with some wine/beer too. This cornbread is completely vegan and slightly sweet (and we all know the best corn muffins are the sweet ones!). Maple syrup provides the sweetness but also make the muffins a little sticker than your average one, which I didn’t mind but my husband wasn’t too fond of. We both enjoyed the flavor of the muffins though!
Feel free to bake some of these fellas to go with your bowl of chili during the Superbowl game tomorrow. I’m not a huge fan of either team playing this year and I have to admit the commercials and the food are my favorite part of the game! Which team are you cheering for?
Makes about 12 muffins
Adapted from The Kind Diet
1 cup maple syrup
1 1/4 cups unsweetened almond milk
1/4 cup canola oil
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Preheat oven to 400. Grease either a 12-cup muffin tin or a 9x9 pan.
In a medium bowl, mix together the maple syrup, almond milk, and oil. In a smaller bowl, mix the cornmeal, flour, baking soda, and salt. Gently add the dry mixture to the wet and stir until JUST combined.
Pour the batter into the pan and bake for 25-30 minutes, or until the tops of the muffins bounce back when touched.