November is the time for harvests, family gatherings, and gratitude. One of my favorite baked goods during this season has to be the traditional corn muffin. Being completely honest, I loved the Jiffy corn muffin boxed mix until I began learning about the ingredients list on their mix was not as nutritious as it was delicious. You can easily bake homemade corn muffins without health deprecating ingredients such as lard and hydrogenated oils. You can also make homemade corn muffins allergy friendly! In today's recipe post, I am sharing with you my moist and fluffy corn muffins with just the right amount of crumble. These muffins rise beautifully and were super quick to whip up. They even received an A+ from my dad which definitely means they passed the test! I like to serve these corn muffins by spreading it with my favorite melted allergy free butter substitute or strawberry jam and a warm cup of tea.
Serving: 12 muffins
Ingredients:
1 cup stone ground yellow cornmeal
1 cup white whole wheat flour
1/3 cup granulated sugar
3 teaspoons baking powder
pinch salt
2 egg replacers, I use EnerG
1/4 cup allergy free butter substitute, melted
1 cup non-dairy milk
2 ears of fresh corn, boiled (optional)
Directions:
Preheat oven to 400°F and grease muffin tins.
Shuck and biol corn ears. Remove from their pot once tender and let cool.
In a large bowl, add the corn meal, flour, sugar, baking powder and salt whisking whisk together to combine.
In a separate bowl, add the egg replacers, allergy free butter substitute, and non-dairy milk. Whisk together to evenly distribute all ingredients. Pour wet mixture into the dry mixture. Gently mix together until just combined.
Cut kernels off of the boiled corn ears and fold into the muffin batter. Evenly spoon batter into the prepared muffin tins.
Bake at 400°F for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Remove from the oven and their muffin tins. Allow to cool slightly before serving.
