Corn Muffins
Toasted with breakfast or with your favorite soup or chili, these corn muffins will please everyone!
Ingredients:
1 cup cornmeal
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1 cup milk (plain unsweetened, if using non-dairy)
1/4 cup maple syrup
1/3 cup canola oil (or melted and slightly cooled butter)
1/2 teaspoon salt
Directions:
Preheat the oven to 400° F and grease a 24 cup mini muffin tin.
Stir together all ingredients in a medium bowl.
Portion a heaping tablespoon of batter into each prepared cup and bake for about 8-10 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
Transfer to a wire rack to cool. Serve warm or at room temperature.
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