Cornbread Muffins
Recipe from Skinnytaste
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
Method
- Preheat the oven to 400°F. Spray a 12-cup muffin tin generously with oil.
- Place the corn in a mini food processor and pulse a few times.
- In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and add the milk, eggs, corn, and oil. Stir just until combined, with only a few lumps remaining.
- Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes; serve warm or cold.