I have been browsing through Heavenly Homemaker’s recipe archives lately looking for recipes that are good for my pantry challenge and good for our bodies, too. (I have several of her recipes on my menu plan this week.) When I stumbled across her recipe for Sloppy Cornbread Muffins I knew my family would love them, so I set out to make a dairy free version.
Here is what I came up with:
Sloppy Joe Cornbread Muffins – Dairy Free
For the Sloppy Joes, I followed our favorite recipe – Sloppy Joes for a Crowd. I cut it down to 5 servings so I could use the 1 lb. of ground beef I had already unthawed. Make this first as it has to simmer for an hour. (If you want your muffins filled with sloppy joe meat, perhaps make 8 servings. I thought 5 servings was a little bit skimpy.)
I looked to this recipe for inspiration for the dairy free corn muffins, but I made several changes to make it healthier, so I will put my version here:
1.5 cups yellow cornmeal
3/4 cup whole wheat flour
3/4 cup white flour
4 TBSP sugar
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1.5 cups plain rice milk
2 large eggs
1/2 cup canola oil
Mix all dry ingredients together.
Add eggs & oil to dry ingredients and stir to combine.
Add milk, 1/2 cup at a time, stirring until smooth after each addition
Preheat oven to 400 degrees
Spray 2 muffin pans with nonstick cooking spray, and fill each half full with muffin batter.
Add 1 tbsp. sloppy joe mix to the top of each muffin. (I would recommend pushing the sloppy joe down gently so it goes down in the batter just a little bit. If you cooked 5 servings of sloppy joes, add 1.5 to 2 tbsp. to each muffin.)
Bake at 400 degrees for 20 minutes.
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