maple corn muffins
Ingredients:
Maple Corn Muffins
1 c cornmeal
1 c flour (For GF, I used Bob’s Red Mill 1-to-1 Baking Flour, but you can use traditional all purpose)
1 tbsp baking powder
1 tsp salt
½ c coconut or olive oil
2 eggs (room temperature)
1 c full-fat coconut milk (or milk of your choice) If using coconut milk, warm and stir until smooth
optional:
1/3 c corn kernels (fresh or frozen)
Cinnamon Maple Butter
¼ c softened butter
1 tbsp Stewart’s Maple Syrup
¼ tsp cinnamon
Splash of vanilla
Instructions:
Preheat oven to 400° F. Prepare muffin tin (either line with paper liners or spray to grease).
Combine cornmeal, flour, baking powder and salt in a medium bowl and mix. Set aside.
In a separate bowl, whisk eggs, milk, maple syrup and oil.
Add dry ingredients to wet and stir until there are no large flour clumps (try not to over mix). If adding corn kernels, gently fold into batter.
Spoon batter into prepared muffin tin (approx. ¼ c per muffin, makes 12 muffins).
Bake muffins for 15 minutes or until toothpick comes out clean.
While muffins are baking prepare butter – Whisk softened butter, syrup, cinnamon and vanilla together until smooth.
Remove muffin tin from oven and allow to cool for 20 minutes on a wire baking rack.
Gently remove muffins, using a plastic knife to gently lose muffins from the tin (skip if you are using paper liners).
Serve muffins with prepared Cinnamon Maple Butter. Enjoy!
Tips:
Serve these muffins with this Bison Chili for a comforting meal on a cold, rainy day!
For a savory alternative, reduce the amount of maple syrup, add a little rosemary or ¼ c of pickled jalapeños.
Enjoy these muffins for breakfast or use as mini buns for your favorite sliders.
