Complement your Thanksgiving menu with these pillowy soft and moist corn muffins. They have just the right size, contain no sugar, and taste especially good when made with good quality olive oil. If you prefer a more neutral flavor, replace olive oil with canola, vegetable, or sunflower oil.
Golden Yellow Corn MuffinsCuisine: AmericanDifficulty: Simple
Complement your Thanksgiving menu with these pillowy soft corn muffins.
1 cup / 125 g yellow corn meal
1 cup / 140 g all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup / 160 ml milk
2 eggs, beaten
1/2 cup / 120 ml oil, best if olive oil
- Preheat oven to 400F / 200C. Grease or line a muffin tin.
- In a bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, combine milk, eggs, and oil. Combine the wet and dry ingredients and stir until just blended.
- Pour batter in the prepared muffin tin, filling about 2/3 full. Bake for 15 – 20 minutes or until golden brown.
- For a simpler version use recipe above, reducing the oil to 1/4 cup (60 ml), using 1 egg instead of 2, and increasing milk to 1 cup (250 ml).