These lavender, rosemary & chevre cornbread muffins are a little over the top, but they're full of flavor to start your day — or serve with chili!
They feature two ingredients from our Rainbow Kit: Lavender Rosemary Cane Sugar and Unicorn Cornmeal. They're easy to whip up and perfect for an on-the-run breakfast.
Lavender, Rosemary & Chevre Cornbread Muffins
Hearty and tasty muffins that are perfect for breakfast or a dinner side dish.
1 cup all-purpose flour
1 cup Unicorn Cornmeal (featured in our Rainbow Box)
2 Tbsp Lavender Rosemary Cane Sugar (featured in our Rainbow Box)
2 Tbsp light brown sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
2 whole eggs (or equivalent egg replacer)
1 cup buttermilk (or 1 cup non-dairy milk + 1 tbsp apple cider vinegar)
1/2 cup neutral cooking oil (vegetable, canola, etc)
1/2 cup crumbled chevre
Preheat oven to 375°F and lightly grease a jumbo muffin pan.
Thoroughly combine all dry ingredients with a whisk.
Beat eggs until uniform, then whisk in buttermilk and oil.
Combine wet and dry mixes with a spatula.
Gently fold in crumbled chevre.
Fill each jumbo muffin cup to about 3/4 full.
Bake for 12 minutes, rotate muffin pan, then bake for another 10-12 minutes. Muffins are ready when a toothpick inserted comes out clean.
Allow to cool for ~10 minutes before depanning.