Quick and Easy corn muffins



Every once in awhile, you just want something different for breakfast.  I usually eat Udi’s raisin bread every day, but I just get tired of it.  Suddenly I had a craving for corn muffins.

This recipe is easy and quick to make, and bakes up in just 15 minutes.  The result is tender and slightly sweet corn muffins.  Here is my version with gluten and dairy free modifications:


1 cup cornmeal
1 cup gluten free flour such as King Arthur measure for measure
1/3 cup sugar or to taste
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 oil of choice (except olive oil)
1 cup dairy free milk of choice


Preheat oven to 400 degrees
Grease muffin tin or line with paper liner-spray liners lightly with cooking spray

Blend all dry ingredients in large bowl
Whisk together in a glass measuring cup milk, egg and oil
Pour wet ingredients slowly into dry, stirring to just combine
Spoon into prepared muffin tin
Bake for 15-20 minutes, until tester comes out clean

Couldn’t be any easier.  The whole process took less than half an hour.  Here are some tips:

  • You are replacing wheat flour in this recipe.  The easiest way to replace it is to use a cup for cup or measure for measure flour as no additional modifications are necessary
  • You can increase or decrease the sugar to your taste
  • I do not recommend using olive oil in baking as it has a very heavy taste.  I used grapeseed oil
  • I use coconut milk (not canned) as I have allergies to nuts, and I do not like soy milk
  • My muffins stuck to the paper-I advise lightly spritzing the papers with cooking spray

If you give these a try, please share your results!


4 thoughts on “Quick and Easy corn muffins

  1. One trick I’ve found useful when the liner gets stuck is to soak the in a bowl of boiling water, just below the lip of the liner, cover with a tea-towel and leave for a minute or two, then they usually just peel away. They look wonderful.


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