Corn Muffins
—·American
Ingredients
- 1 cup fresh corn kernels (from 2 medium ears)
- 1 cup coarse yellow cornmeal
- 1 cup all-purpose flour or gluten-free flour (such as Cup4Cup)
- 1/2 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened almond milk (or skim milk)
- 3 large eggs
- 3 tablespoons neutral oil (such as canola or grapeseed)
Instructions
6 steps
- 1
Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.
- 2
Place corn in a mini food processor and pulse a few times.
- 3
In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.
- 4
Make a well in the center of the dry ingredients and add the milk, eggs, corn and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.
- 5
Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or golden and a toothpick inserted into center will come out clean.
15 min - 6
Let the muffins cool in the pan for a few minutes, serve warm or cold.
Progress
0 / 6 steps
Nutrition
Per serving (based on 12 servings)
Calories
170cal
Protein
4.0g
Carbs
27.0g
Fat
5.5g
Fiber
1.5g
Sugar
9.0g
Sodium
237mg
Saturated Fat
1.0g
