Photo Credit: Saraizel Senderovits
You may be familiar with corn bread, which is traditionally served alongside savory foods to mop up gravy. While corn muffins have similar ingredients, they’re baked in a muffin tin as opposed to in a baking pan, they’re sweeter than corn bread (while still not too sweet), and they’re served as a dessert or snack as opposed to as a side dish.
These muffins take literally 20 minutes from start to finish, are so simple to make, and use just a bowl and a mixing spoon.
YIELDS 12 MUFFINS
- 1¾ cups flour
- 1¼ cups fine cornmeal
- ½ cup sugar
- ¼ cup maple syrup
- ½ cup almond milk
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup oil
- 2 eggs
- zest of 1 lemon
- 1 cup blueberries, tossed with 1 Tbsp flour
Preheat oven to 400°F (200°C). Grease a metal muffin pan with flour and baking spray.
In a mixing a bowl, combine all dry ingredients. Make a well in the center and add all the wet ingredients. Mix until all ingredients are just incorporated. Do not overmix. Gently fold in blueberries.
Fill muffin cups to the top and bake for 15 minutes.
>This recipe calls for fine cornmeal, which may also be labeled as polenta flour. You can make it with a coarser cornmeal, but it will be slightly grainier and drier.
>For extra moistness, serve warm with a dab of Mehadrin Butter!
>Bake these muffins directly in your pan without paper cups — they slide out smoothly, and skipping the paper liners will give you a crisp exterior.
>Feel free to change up the blueberries for chocolate chips, or leave the muffins plain.
(Originally featured in Family Table, Issue 791)
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