Bbq Tempeh Stuffed Cornbread Muffins

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Servings: 10

Prep Time: 00:25

Cook Time: 00:15

Main Ingredients

8 oz organic tempeh

1 tbsp olive oil

3/4 cup bbq sauce of choice

1 tbsp ground flax seed

3 tbsp water

3/4 cup organic cornmeal (i prefer bob's red mill brand)

1 1/4 cup unbleached all - purpose flour

1/3 cup maple syrup

1 tbsp baking powder

1/4 tsp salt

1 tbsp chopped fresh rosemary

1 cup almond or soy milk

1/4 cup olive oil


1Prepare the tempeh by chopping into 1 inch cubes. In a frying pan, heat 1 tbsp oil and add tempeh cubes. Cook until slightly browned, about 5 minutes. Add bbq sauce and stir until tempeh is thoroughly coated. Remove from heat and set aside.

2Preheat oven to 400F. Prepare a muffin tin by lining with muffin liners or spray with nonstick spray. I was able to make 10 muffins total.

3Combine the ground flax seed with water and set aside to form a flax egg/gel.

4In a large bowl, whisk together the dry ingredients. Add the almond milk and oil and stir until combined.

5Using a large spoon, pour cornbread batter into the muffin cups, only filling 1/4 of the way. Drop a piece of the tempeh into each cup and cover the tempeh with more cornbread batter. Continue with remaining muffin cups until all batter is gone.

6Bake for 13-15 minutes. Remove and let cool in the muffin tin for a few minutes and then transfer to a cooling rack. Serve warm. Leftovers keep well in an airtight container for a few days in the refrigerator.

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