Lemon-Rosemary Olive Oil Cornmeal Muffin

December 13, 2019
0 Ratings
  • Prep time 30 minutes
  • Cook time 35 minutes
  • Makes 6 muffins
Author Notes

Great for breakfast or snack with tea. —WARM

What You'll Need
  • Dry Ingredients
  • 3/4 cup Homemade pancake mix - see note
  • 1/4 cup All purpose flour
  • 1/4 cup Cornmeal
  • 1 teaspoon Baking powder
  • Wet Ingredients
  • 1/2 cup Plant-based milk
  • 1 tablespoon Vinegar
  • 1 tablespoon Ground flax
  • 1 tablespoon Water
  • 1/4 cup Reserve olive oil
  • 1/3 cup Lemon puree - see note
  • 1/4 cup Unbleached castor sugar
  • 3 tablespoons Brown sugar
  • 1 tablespoon Lemon zest
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Fresh rosemary finely minced
  1. LEMON PUREE - Slice 6 lemons in half, juice and remove seeds. Reserve juice for another use. Place juiced lemons in medium sauce pan and cover with cold water. Bring to a boil and reduce heat to medium low and cook for 1 hour adding more water if necessary, Turn off heat and steep lemons until cool. Strain lemons and remove any remaining seeds. Puree lemons in high power blender or food processor until very smooth. Store by freezing in ice cube trays or small plastic containers until needed.
  2. PANCAKE MIX - COMBINE 1 cup unbleached four, 1/2 cup whole wheat flour, 1/4 cup buckwheat flour, 1/4 cup semolina or cornmeal ADD - 2 tablespoons baking powder, 2 tablespoons sugar, 2 teaspoons salt - Mix thoroughly. Store in an air-tight container.
  3. Pre-heat oven to 375 degrees for at least 10 minutes. Combine dry ingredients and set aside.
  4. Mix together plant-based milk, vinegar, ground flax and water. Let sit for 2-3 minutes until thickened.
  5. In a large bowl or stand mixer add lemon puree, olive oil, white and brown sugars, vanilla, lemon zest, rosemary and thickened plant milk mixture. Mix until combined and then gently stir in dry ingredients until thoroughly combined. Prepare a 1/2 dozen sized muffin tin with canola oil spray and using a medium ice cream scoop or 2 ounce measuring cup, fill the muffin tin and bake at 375 degrees for 35-40 minutes and golden brown. Cool on a rack.

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