Corn Muffin Recipe

This Corn Muffin Recipe is both delicious and versatile.

If you want to serve these for breakfast, you can mix the dry ingredients together and the wet ingredients together the previous night. In the morning, combine the wet and the dry ingredients and bake them. What could be nicer than to come into a kitchen filled with the aroma of muffins?

These are also great alongside a barbeque, Beef Barley Soup Recipe or Chili con Carne Recipe.

Ingredients:

You will need a 12-hole muffin tray.

Method:

1. Spray a 12-hole muffin tray with cooking oil. Don't use muffin cases. The metal tray will produce a crisper crust on the base and sides of the muffins.
2. Mix together all the ingredients. Whilst the ingredients should be well combined, avoid over-beating as this produces a heavier result. The mixture will be quite "porridgy", not a thin batter at all. This is as a result of the polenta absorbing the liquid. Spoon the mixture into the muffin tray.
3. Bake for about 20 minutes, or until the muffins are slightly risen and golden. A skewer inserted into the middle of one of the muffins should come out just clean.
4. This Corn Muffin recipe is best served piping hot!

For another healthy muffin recipe see Pumpkin Muffin Recipe.

Try our other delicious Healthy Muffin Recipes.

Create a delicious menu from our Healthy Breakfast Recipes.

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