Whole Grain Corn Muffins

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Whole Grain Corn Muffins

What’s Better than a bowl of hot soup on a cold night? These corn bread muffins on the side!

Here’s how to make them.

See the recipe below for the ingredients.

Whole Grain Corn Muffins- scoop

Preheat oven to 350°

Mix the dry ingredients in a large bowl.

Mix the wet ingredients in a small bowl. Stir to combine and then add to the large bowl.

Mix all ingredients but don’t over mix.

Spray a muffin pan (and 6 spots in a second pan) with cooking spray

With a medium ice cream scoop, fill each cup about 2/3 full.

Whole Grain Corn Muffins-Muffin pans

If you have empty spaces, put a little bit of water in them. Emeril Lagasse says this will help your muffins bake more evenly and I think I read that it’s better for your pans.

Whole Grain Corn Muffins

Bake for 20-25 minutes.

Whole Grain Corn Muffins-Golden

Top with butter while still warm. (Don’t see the beautiful glow of butter on these muffins? That’s because I hadn’t buttered them yet. Whoops! But trust me, they got their butter. And they didn’t last long! )

Whole Grain Corn Muffins-warm w/butter

And a little more butter to make everything right!

Whole-Grain Corn Muffins
 
Recipe type: Breads
Serves: 18
Prep time:
Cook time:
Total time:
 
Moist, slightly sweet, tender whole wheat corn muffins.
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • ¾ cups sucanat (or sugar)
  • 1 cup medium cornmeal
  • 2 tablespoons baking powder
  • 1½ teaspoons salt
  • ½ cup buttermilk
  • 1 cup whole milk
  • ½ pound unsalted butter, melted and cooled
  • 2 extra-large or 3 medium eggs
  • *You can use just milk if you don't have buttermilk. This is what I happened to have in the house when I wrote this post.
Instructions
  1. Preheat oven to 350°
  2. Mix dry ingredients in a large bowl.
  3. In a medium bowl, mix milks, eggs and cooled butter.
  4. Add to flour mixture.
  5. Lightly spray a muffin pan and 6 spaces in a second muffin pan.
  6. Put about 2 TBSP water in the empty spaces.
  7. Using a medium ice cream scoop, fill each space about ⅔ full.
  8. Bake on 350° for about 25 minutes.
  9. Top with butter while still warm.

 

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