Corn Muffins

Name: Corn Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup fresh corn kernels (from 2 medium ears); 1 cup coarse yellow cornmeal; 1 cup all-purpose flour or gluten-free flour (such as Cup4Cup); 1/2 cup granulated sugar; 3 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1 cup unsweetened almond milk (or skim milk); 3 large eggs; 3 tablespoons neutral oil (such as canola or grapeseed)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

corn muffins cornbread muffins

Ingredients

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1 cup fresh corn kernels (from 2 medium ears)1 cup coarse yellow cornmeal1 cup all-purpose flour or gluten-free flour (such as Cup4Cup)1/2 cup granulated sugar3 1/2 teaspoons baking powder1 teaspoon kosher salt1 cup unsweetened almond milk (or skim milk)3 large eggs3 tablespoons neutral oil (such as canola or grapeseed)

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Instructions

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Step 1

Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.

Step 2

Place corn in a mini food processor and pulse a few times.

Step 3

In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.

Step 4

Make a well in the center of the dry ingredients and add the milk, eggs, corn and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.

Step 5

Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or golden and a toothpick inserted into center will come out clean.

Step 6

Let the muffins cool in the pan for a few minutes, serve warm or cold.