The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Whole Grain Corn Muffins

  1. Preheat oven to 400°F.  Grease a standard or mini muffin pan and set aside.
  2. Mix together the cornmeal, whole wheat pastry flour, baking powder, sugar and salt.  Add the milk, egg and oil and blend until smooth, careful not to over mix.  
  3. Spoon batter into the muffin tins about ¾ full.  Bake for about 20 minutes for the standard size and 12 minutes for the mini muffins.  When done, tops of the muffins should spring back when tapped.

 

Banner Image: 
BRMWhole-Grain-Corn-Muffins750.jpg
Grain: 
Corn [1]Wheat [2]
Ingredients: 

1 ½ cups medium grind whole grain cornmeal  

1 cup whole wheat pastry flour  

1 Tbsp baking powder  

2 Tbsp evaporated cane juice  

½ tsp. sea salt  

1 egg, lightly beaten  

1 cup milk  

¼ cup vegetable oil 

Active time: 
10 minutes
Yield: 
12 standard muffins, or 24 mini muffins
Nutrition: 
Calories: 180, Total Fat: 6g, Saturated Fat: 0.5g, Sodium: 210mg, Carbohydrate: 27g, Fiber: 3g, Total Sugar: 3g (Added Sugar: 2g), Protein: 4g
Author: 

Visit the Bob’s Red Mill website [3] for even more fantastic whole grain recipes. 

Recipe tags: 
Quick & Easy Affordable
Course: 
Breads
Dietary choice: 
Vegetarian
Rating: 
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Average: 1 (1 vote)
Description: 

Tasty corn muffins are always crowd pleasers, and these muffins have everything you could want. Amazing corn taste, whole grain goodness, and muffins are a perfect on-the-go snack for busy days.

Serving Size: 
1 standard muffin

Source URL: https://wholegrainscouncil.org/recipes/whole-grain-corn-muffins

Links
[1] https://wholegrainscouncil.org/grain/corn
[2] https://wholegrainscouncil.org/grain/wheat
[3] http://www.bobsredmill.com/