Corn Muffins

About This Recipe

Adding fresh corn to cornbread muffins makes them moist and delicious, you'll never know they're light!

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)

Instructions

1. Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.
2. Place corn in a mini food processor and pulse a few times.
3. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.
4. Make a well in the center of the dry ingredients and add the milk, eggs, corn and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.
5. Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or golden and a toothpick inserted into center will come out clean.
6. Let the muffins cool in the pan for a few minutes, serve warm or cold.