Bakery style healthy corn muffins that turn out soft, and fluffy, and absolutely delicious!
Super Healthy Corn Muffins
We could not stop eating these things!!
My parents came to visit from Texas last week, which meant I got to spend Father’s Day this year with my dad. We ventured up to the roof of my apartment building and grilled portobello mushroom burgers, red peppers, and corn on the cob; and yesterday morning I used the leftover corn to make homemade corn muffins!
These muffins are perfectly wonderful on their own, and they’re also really good with jam, buttery spread, or—oddly enough—coconut butter. We ate ours with a veggie scramble and fruit salad.
*The corn muffins are also really good served with this reader-favorite homemade Lentil Soup Recipe!
I took the parents to my favorite ramen house for lunch, then we walked around the Mall and into a few of the museums.
It’s almost two years into my spur-of-the-moment move to Washington, D.C., and I still can’t believe I actually get to live here!
Anyways, back to the corn muffins…
Healthy Corn Muffins
Healthy Corn Muffins
Ingredients
- 1/2 cup milk of choice (120g)
- 1 1/2 tbsp buttery spread OR oil (or applesauce for fat-free muffins) (18g)
- 1/2 tbsp white or apple cider vinegar (8g)
- 2/3 cup corn, drained if canned (160g)
- 1/2 cup fine cornmeal (75g)
- 1/2 cup spelt, white, or Bob's gf flour (65g)
- 2 tbsp sugar of choice - I like Wholesome Organic Cane Sugar (22g)
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
Weight Watchers points will be the same whether oil or applesauce is used, so I highly recommend using oil or butter spread (such as Earth Balance) if you can for a more buttery result and lighter texture. Healthy Corn Muffins Recipe: Whisk together the first 4 ingredients. Set aside. Preheat the oven to 350 F, and line a muffin tin with liners or grease the muffin tin. In a medium mixing bowl, combine all remaining ingredients and stir well. Once the oven reaches the correct temperature, pour wet into dry, stir until just evenly combined, and portion into the muffin tin. Bake on the center rack for 17 minutes or until muffins have risen and domed. (In baking, always try not to open the oven until you think the baked goods are finished cooking. Opening the oven to check too early can mess with both the oven temperature and any chemical reactions that may be going on between ingredients.) To prevent crumbling or sticking, let the healthy corn muffins fully cool before trying to remove the liners. The liners also peel off much more easily the next day. Leftovers should be loosely covered if left out for a night. You can also fully cover and refrigerate or freeze.
Â
More Healthy Recipes:
Â
Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook
Are your parents vegan? Heat didn’t get to you and your parents? I’m down here in Virginia and it was very hot this weekend.
They’re omnivores, but the ramen place has both vegan and meat options 🙂
Your muffins look really tasty! I’m going to try the recipe
Oh, swoon. Big, fat, fluffy AND wholegrain. These look fab Katie 🙂
Looks delicious!
These look delicious I’ll have to try them! But could you do a recipe for black and white cookies? They are my absolute favorite and would love for you to give them a healthy makeover!
I will definitely put them on my list of things to post!
WOW these look so good that I can feel them falling apart in my mouth lol. You work magic Katie!
Oh my goodness!!! These look and sound incredble! We love corn bead at our house but it’s hard to find a healthy recipe for it. Thanks for sharing! 🙂
You are stunning. I jack off to your pictures all the time. What a shame that your perfect body isn’t in the porn industry.
Katie,
These muffins are fabulous! I love the texture. You are my favorite online food blog. Thank you!!!!
Angela
Your neighbor….in southern Maryland 🙂
Love muffins.Also perfect tummy tickling recipe for kids,like your way of presentation.
Well done
Regards
cookiesfromhome
These look delicious!! Can’t wait to try them soon :).
I just moved to DC and will have to search around for that ramen place. YUM!
Thanks Katie, we love you forever xxx Pleased your enjoying Washington. Flooding here in the UK, but August is set to be a heat wave! ya
All your recipes are delicious, nutritious and the ingredients can be found anywhere. And you make everything east to get into and everything is detailed. And the pictures are stunning. Your the best!
Thank you, Donna
Just made these for the second time tonight but instead of the corn added 1.5 cups fresh, local blueberries. So yummy!!!!
Hi Im trying to make a hard shell caramel coating for soft serve ice cream but the coconut oil will harden and the caramel remains seperated. I made the caramel myself then just blended in coconut oil like I did with chocolate but it wont blend like the chocolate Do you have any suggestions?
Looks DELICIOUS. Thank you for your wonderful recipe. I like to subscribe for all your updates.