Easy Cornbread Muffins (made with whole wheat)
Quick and easy, this recipe produces a dozen moist and sweet cornbread muffins that are just perfect for topping with butter and maybe a touch of honey.
Servings: 12
Calories: 144kcal
Ingredients
- 1 cup whole grain stone ground cornmeal med grind
- ¾ cup stone ground whole wheat pastry flour
- ¼ cup raw cane sugar finely blended
- 3 tsp baking powder
- ¼ tsp Himalayan salt
- ½ tsp ground black pepper optional
- ½ tsp parsley optional
- ½ cup water
- ½ cup plain whole milk yogurt or Greek Yogurt or sour cream
- 1 large egg
- ¼ cup extra light olive oil
Oil or butter for greasing muffin pan
Instructions
- Preheat oven to 400°F and generously grease 12 muffin molds with oil or butter.
- Combine dry ingredients in one bowl and wet ingredients in another (you can use stick blender to fully mix the wet ingredients if preferred).
- Add your wet ingredients to your dry ingredients and mix until combined.
- Pour batter into well-oiled muffin molds and bake for 15-18 min until they passes the toothpick test and the tops are beginning to brown.
- Remove from oven and let cool for 5-10 minutes before lightly running a butter knife around the edges to loosen and help them to release from the pan.
- Enjoy by themselves as a side, topped with a pat of butter and a drizzle of honey, or paired with come Chili con Carne. Store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to three months.
Notes
- You can use paper or silicone muffin liners in lieu of greasing and baking your muffins directly in the muffin tin.
- For more flavor and texture you can add in 1/4 cup of drained whole kernel sweet corn.
- Add 2-3 tbsp of jalapenos to your batter to make a spicy-yet-sweet jalapeno cornbread.