Fresh Corn Muffins
Fresh Corn Muffins have sweet summer corn in every bite. The perfect combination of cake and cornbread.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal-divided
- 1 cup sugar or monkfruit
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup almond milk
- 1/2 cup Greek yogurt-Fage 0 fat
- 8 tbsp butter-melted
- 2 eggs
- 2 cups corn kernels
Instructions
- Preheat oven to 400'. Spray a 12-cup muffin tin generously with cooking spray.
- Whisk flour and 1 cup of cornmeal, sugar, salt, baking powder, and baking soda in a large bowl.
- In a medium bowl whisk milk and remaining 1/2 cup cornmeal together. Microwave until the mixture becomes like paste. This takes about 1-3 minutes, whisking frequently. After removing from microwave whisk in yogurt and melted butter into cornmeal paste. Whisk in eggs.
- Stir the cornmeal mixture and corn into the flour mixture until just combined.
- Use a 1/3 dry measuring cup and divide batter evenly between the 12 cup muffin tin. The cup will be very full.
- Bake until muffins are golden brown and a toothpick in the center comes out clean. Bake for 20-24 minutes. Let muffins cool in the tin for 5 minutes. Remove muffins and let cool on rack for 15 minutes. Serve warm!
Notes
If using monkfruit in place of sugar it will save 63 calories per serving