Moist and Tasty Corn Muffins

Food Network Neelys Honey Cornbread MuffinsHere is another quick, easy, low fat muffin recipe that is also very good and tasty.  The texture of the muffin is light and the flavor is sweet, but not too sweet.  It takes just minutes to throw this recipe together and the results are delicious.  I served these muffins at class this morning and as the women enjoyed them, I thought I would share the recipe with you. 

Don’t be scared off by the “corn” in the title…these muffins don’t taste like corn!  They are a yummy muffin to enjoy any time of day. 

Moist and Tasty Corn Muffins

Pre heat the oven to 350* and line 12 standard size muffin cups with paper muffin liners. 

In a large bowl, combine: 1 c. + 2 Tbsp. yellow cornmeal, 1 c. white whole wheat flour, 1/2 c. sugar, dash salt, and 1 Tbsp. baking powder

In a large pyrex measuring cup (or bowl), combine: 1/4 c. oil, 1/4 c. natural applesauce, 1 c. orange juice, 1 tsp. vanilla extract, and 2 Tbsp. honey.

Make a well in the center of the dry ingredients and add the wet ingredients.  Add 2 beaten eggs to the middle of the bowl.  Stir all together just till all ingredients are incorporated.  Do not over-mix or muffins will be tough.

Spoon the batter into paper-lined muffin cups.  Bake at 350* for about 20 minutes, until a cake tester inserted into the middle of the muffins comes out dry.

Variation – Berry Corn Muffins: Add 1 1/2 c. frozen berries (a mix of sliced strawberries and blueberries is nice) or 1 1/2 c. fresh blueberries to the batter. Mix together gently, spoon into prepared muffin cups.  Bake for about 22-24 minutes till cake tester is dry.

Enjoy! 

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