Whole Grain Corn Muffins

corn muffins

Whole Grain Corn Muffins
  • 1 cup Coarse Grind Cornmeal
  • 1 cup Whole Wheat Pastry Flour
  • ½ tsp Sea Salt
  • 1 Tbsp Baking Powder
  • 1 Tbsp Honey or Unrefined Cane Sugar
  • 1 Egg
  • 1 cup Milk
  • ¼ cup Butter, softened or melted
  • 1 cup frozen white or yellow corn kernels
  1. Preheat oven to 425°F. Line 12 muffin tins with paper muffin liners, or grease with oil, butter, or non-stick cooking spray.
  2. Whisk together the dry ingredients in a bowl.
  3. Add the egg, milk and butter. Beat until smooth, about 1 minute. Be careful not to overbeat.
  4. Add corn kernels and stir until well mixed.
  5. Fill each muffin cup about ⅔ full with batter.
  6. Bake for 18-20 minutes, until toothpick inserted in center comes out clean.