Corn Muffins

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These muffins are a new addition to our breakfast menu.

Yield: 12 muffins

1 cup (250 mL) organic cornmeal

1 cup (250 mL) light spelt or gluten-free flour mixture

2 teaspoons (10 mL) baking powder

½ teaspoon (2.5 mL) salt

2 eggs, at room temperature

1 cup (250 mL) coconut milk, at room temperature

¼ cup (60 mL) melted virgin coconut oil

2 tablespoons (30 mL) maple syrup, at room temperature

½ cup (125 mL) dried cranberries

Preheat the oven to 425°F (220°C). Line the cups of a 12-cup muffin pan with paper liners or lightly oil them.

Put the cornmeal, flour, baking powder, and salt in a large bowl, mix well, and make a well in the centre.

Put the eggs, coconut milk, coconut oil, and maple syrup in another bowl and whisk to combine, and then quickly pour the egg mixture into the well in the cornmeal mixture. Mix well and then stir in the cranberries.

Scoop the batter into the prepared muffin pan and place in the oven. Bake for 10 to 15 minutes.

Variation: To serve these with a savory dish, replace the cranberries with organic corn kernels, defrosted if frozen, and reduce the maple syrup to 1 tablespoon (15 mL). You could even add a pinch of chili flakes if you like them spicy.

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