Some days, nothing tastes better to me with a steaming bowl of chili, stew or soup than a warm cornbread muffin … it’s just a great combination on chilly winter day.
So, I started researching a bunch of recipes, pulled a few ideas from here and there, “amounts” of ingredients, as well as the “least number of ingredients” because the easier the better for me. And, whoo hoo, I finally came up with one that I like a lot! They’re so easy and so tasty, especially when they come right out of the oven (and boy do they make the kitchen smell absolutely scrumptious). So, I’m positive I’ll be making these little tasty morsels again and again.
Makes 12 muffins. Prep time: 12 min Cook time: 25 min
- 1¼ cup Bob’s Red Mill Wheat Pastry Flour
- 1¼ cup Bob’s Red Mill Stone Ground Whole Grain Cornmeal
- 2 teaspoons baking powder
- 2 tablespoons maple syrup
- 1½ cups soy milk
- 2 tablespoons oil (I’ve used both olive or canola)
- 1 cup corn (if you use frozen, defrost)
Preheat oven to 400 F.
Grease 12 muffin cups (or an 8 x 8 square pan). Put all of the dry ingredients in one bowl, stir and mix them well with a fork.
In another bowl, put the oil, milk, and corn together and mix well. Then add to the dry ingredients and stir just until moist. Fill the muffin tins so they are full (somewhat heaping).
Bake for 25 minutes. Cool for 10 minutes before removing from muffin tin. I just know you’re going to love these!