Ingredients (Makes 12 Muffins)
Time: 30 minutes
1 1/4 cup cornmeal
1 cup all-purpose flour (see suggestions)
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil (or applesauce)
1 cup buttermilk (reg works too)
No buttermilk? Just add 1 tablespoon of lemon juice to 1 measuring cup then fill the rest with milk. Let stand 5 minutes.
Directions
Preheat oven to 400 degrees F (200 degrees C). Line or lightly spray muffin cups, including top of pan, with cooking spray.
In a large bowl, add the corn meal, flour, sugar, baking powder, and salt. Mix thoroughly. Add beaten egg, oil, and buttermilk. Using as few strokes as possible, mix until everything is moistened (lumps are okay). Spoon corn muffin batter into prepared muffin cups, 2/3 full.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes or until a toothpick inserted into the center of one of your corn bread muffins comes out clean.
Follow these directions then use our
how to section to make a corn muffin recipe JUST FOR YOU!
This recipe is a great base for cornmeal muffins so get creative and add whatever tempts your taste buds: honey, jalapenos,
corn kernels, red and green peppers, etc. Follow our
tips and techniques
and you'll have the perfect corn muffin recipe just for you!
Make this recipe even better (for you) by substituting the all purpose flour for a whole grain flour.
Just add 2 teaspoons of wheat gluten to ensure fluffiness, reduce heat to 375 degrees F and bake until a toothpick inserted into the center of
a muffin comes out clean.
Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole
wheat flours that are sweeter and lighter.
Hard white wheat flour creates similar results as all white
but is much better for you. There are other choices, too, like
kamut flour,
spelt flour,
oat flour, and
teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!
