Corn muffins, a healthy memory…

Growing up, I was crazy about corn bread. Anything cornbread related in fact, I remember an Aunt who made this amazing corn casserole (which is partly corn bread). Just love it. Since living abroad, I admit sometimes I get cravings from the old land and corn bread is definitely it. It is true that some great corn bread has a lot of butter or buttermilk. But you know me, like to lighten it up. So I have this recipe. It isn’t too sweet or savory. You can have it for breakfast or dinner or a snack. Just good muffins to have around. Without further ado.

1 cup yellow cornmeal

1 cup flour ( I used spelt flour, but normal flour will give it a smoother texture)

1 tbsp baking powder

pinch of salt

50grams (0.5 cups or 1/2 stick) butter melted

2 eggs

2 tbsp honey

0.5 cups of canned corn (optional)

Mix all the ingredients in a bowl with a wooden spoon. Yes a one bowl wonder! Once all combined and smooth, transfer to muffins forms or tin. Put in the oven at 350f/180c for about 12-15 minutes. It makes about 15-18 muffins depending on size of forms. Once out, let them cool or dig right in. These muffins are freezable as well.

A note about using spelt flour, sometimes spelt flour can leave an after taste when used in baking. If you do not have any allergies then I recommend using white or wheat flour for these muffins.



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Blogger, Wife, Yoga Teacher, Cat mom, World explorer & Creator of disasters in the kitchen.

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