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Corn Muffins

5 from 15 votes

Adding fresh corn to cornbread muffins makes them moist and delicious, you'll never know they're light!

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 12 servings

Course: Breakfast, Side Dish, thanksgiving side dish

Cuisine: American

Equipment

12 cup muffin tin

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)

Instructions

Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.
Place corn in a mini food processor and pulse a few times.
In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.
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.
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.
Let the muffins cool in the pan for a few minutes, serve warm or cold.

Nutrition

Serving: 1muffin, Calories: 170kcal, Carbohydrates: 27g, Protein: 4g, Fat: 5.5g, Saturated Fat: 1g, Cholesterol: 46.5mg, Sodium: 237mg, Fiber: 1.5g, Sugar: 9g

- WW Points: 6

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