Sweet Lil Low Sodium Corn Muffins

My older daughter LOVE LOVE LOVESSS corn muffins. But we’re not talking just any corn muffin. She is picky. It can’t be savory, it can’t be bland and heaven forbid it contain any real corn kernels. OH NO! She’s looking for that perfect balance, that melding of textures and sweetness which transcends the everyday, elevating a humble pastry into so much more. These are her favorite corn muffins, each with a subtly crisp corn top and sweet crumbly middle. BONUS: They’re salt free – so we can enjoy them too!

Yields 12 muffins.



SODIUM CONTENT: 17.1 mg per muffin

INGREDIENTS

1/2 c. coarsely ground yellow corn meal (polenta)
1/2 c. finely ground yellow corn meal
1 c. all-purpose flour
1 c. sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
1/2 c. milk
1/3 c. vegetable oil
2 eggs
1 t. pure vanilla extract

DIRECTIONS

Preheat oven to 375 degrees.

Grease the inside of a standard size 12-muffin tin or line tin with disposable muffin liners, then set aside.

In a mixing bowl, combine the dry ingredients, whisking well to combine. Add the wet ingredients to the dry, then stir just until combined. Carefully pour the batter into the muffin tin, dividing evenly between the cups. Place the pan onto the middle rack in the oven and bake for 20 minutes. Remove pan from oven. Allow muffins to remain in pan for a few minutes before carefully removing them to a wire rack to cool. Cool fully before serving.

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8 Responses to Sweet Lil Low Sodium Corn Muffins

  1. Patricia says:

    This recipe is amazing. Thank you so much for posting. Your website has been a life safer after being diagnosed with Meniere’s. Your positive outlook is inspiring.

  2. Valerie says:

    Christy,
    I found your website while searching for low/no sodium recipes. I have recently been diagnosed with hypertension and must restrict my sodium. I am very excited to try the many recipes you have so graciously shared with the world.
    I wish you all the best in your struggle with Meniere’s disease. It is so unfortunate that it took so long for help.
    Best wishes to you and your family.

  3. Laurie C says:

    Just made these corn muffins using half the sugar and they turned out great. Might use even less sugar next time.

  4. Amy says:

    Could you bake this is a regular pan? If so, what size, temp, and how long?

    • Christy says:

      Hi Amy! So sorry for the delayed response – I just saw this! You can try baking in an 8-inch square pan instead. I would start with the same baking time of 20 minutes and then check every few minutes w a tester inserted into the center until it comes clean. Hope this helps! Christy

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