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
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
1 t. pure vanilla extract
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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