Corn Muffins
Incorporating sweet, fresh corn into cornbread muffins creates a delightful moisture and flavor that will surprise you with its lightness!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 cup fresh corn kernels
- 3 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened almond milk
- 3 large eggs
- 3 tablespoons neutral oil
- 1/2 cup granulated sugar
- 1 cup coarse yellow cornmeal
- 1 cup all-purpose flour or gluten-free flour
Equipment Needed
- 12 cup muffin tin
Instructions
- 1
Begin by heating your oven to 400°F. Generously coat a 12-cup muffin tin with cooking spray.
- 2
Take the corn and place it in a small food processor, then pulse it several times to break it down.
- 3
In a medium-sized mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and 1 teaspoon of kosher salt, whisking them together thoroughly.
- 4
Create a hollow in the center of the dry mixture and pour in the milk, eggs, processed corn, and 3 tablespoons of a neutral oil, like canola or grapeseed. Mix gently until the ingredients are just combined, ensuring that a few lumps remain in the batter.
- 5
Transfer the batter into the prepared muffin tin and bake for 15 to 20 minutes, until they turn golden brown and a toothpick inserted into the center comes out clean.
- 6
Allow the muffins to cool in the pan for a few minutes before serving them warm or at room temperature.