Ingredients
Scale
- 1 Cup Yellow Cornmeal
- 1 2/3 Cups All Purpose Flour
- 1 Tablespoon Honey
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 Cup Vegetable Oil
- 1 1/4 Cup Milk (I use original almond milk)
- 1 Cup Canned or Frozen Corn (Optional)
Instructions
- 1. Preheat Oven to 375°F.
- 2. In a medium large bowl, mix together cornmeal, flour, baking powder, and salt with a fork or a whisk.
- 3. In a smaller bowl, combine the oil, honey and milk.
- 4. Fully mix in the bowl of wet ingredients to the larger bowl of dry ingredients stirring until no large lumps remain.
- 5. Add in corn kernels if using.
- 6. Use a regular non-stick muffin tin and divide the mixture into the 12 spaces.
- 7. Bake for 22-25 minutes at 375°F or until just before the tops begin to brown.
- 8. Allow to cool for a couple minutes before removing the muffins from pan.
- 9. Enjoy!
Nutrition
- Serving Size: 12
- Calories: 227
- Sugar: 4
- Sodium: 212
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Protein: 4
- Cholesterol: 2