As I mentioned in my Dinner Swap post, the family I swap with eats a mostly paleo diet, which I love because it makes me cook different things and approach standby recipes from an experimental perspective. Gluten really doesn’t work for the Mama in the family, so regualr bread products are out. But I love to bake, and last night the menu called for cornbread. But cornbread without some wheat flour?
I did a Google search and came up with lots of recipes, bless the internet! I adapted what I found to what I wanted and what I had. I came up with these delightful muffins. I call them “Palee-ish” because the cornmeal isn’t strictly part of a paleo diet. Adapt for yourself as you see fit.
1/2 cup (one stick) softened butter (if you don’t use butter mix coconut oil, olive oil, and/or bacon grease)
2/3 cup applesauce (no sugar added)
1/2 cup bacon bits – I chopped up leftover bacon ends. So good.
1/2 cup coconut flour
1/2 cup cornmeal
1/2 tsp. salt
1 1/2 tsp. baking powder
In a stand mixer, or with a strong arm, whip the butter, eggs, and applesauce. Add the bacon bits and combine. Mix in the flours and baking powder until well blended. Scoop into muffin tins and bake for about 25 minutes, until a toothpick comes out clean.
We served this with salmon and collards and more applesauce. It was a very satisfying meal.
A quick word on bacon ends: These are the bits that are taken off of the more uniformly shaped bacons strips. They are odd shapped and inconsistent – though just as tasty as their asthetic counterparts. Usually they are priced cheaper than bacon strips. The bacon I used was from Deck Family Farm, of course, from the pig I purchased last fall. Bacon ends are perfect for any time or place you need chopped bacon. If you are trying to eat local, organic, pastured meat they can help strech that budget a little bit.