Corn Muffins
Made with whole grains, these delicious little Corn Muffins are the perfect accompaniment to chili or soup. Makes approximately 30 mini muffins.
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Servings:
Ingredients
- Avocado oil spray
- ½ Cup spelt flour
- ½ Cup whole wheat pastry flour
- ¾ Cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons honey
- 1 Tablespoon butter melted
- 1⅓ Cups milk
- 2 tablespoons extra virgin olive oil
- 1 egg
Instructions
- Preheat oven to 375℉. Spray mini muffin pan with avocado oil spray. Set aside.
- In medium mixing bowl, combine both flours, cornmeal, baking powder, baking soda, and salt. Set aside.
- In small mixing bowl, add honey, melted butter, milk, olive oil, and egg. Whisk to combine. Add into dry ingredients and stir until just blended.
- Let batter rest 10 minutes. Fill mini muffin cups ¾ full with batter. Bake 8-12 minutes until tester comes out clean but muffins are still moist. Let cool before turning out muffins. Use a spatula to loosen, if needed.
Notes
Preferred ingredients: Cooking Extra Virgin Olive Oil: McEvoy Ranch
Nutrition
Serving: 2mini muffins | Calories: 96kcal | Carbohydrates: 14.1g | Protein: 2.8g | Fat: 3.8g | Saturated Fat: 1.2g | Cholesterol: 16mg | Sodium: 142mg | Potassium: 102mg | Fiber: 1.5g | Sugar: 3.4g | Vitamin D: 2µg | Calcium: 45mg | Iron: 1mg
Calories: 96kcal