These delightful corn muffins are a comforting treat that will make your evening cozy and satisfying.

1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This will take about 10 minutes.

2

In a large bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

3

In another bowl, whisk together 3/4 cup of milk, 1 egg, and 1/4 cup of vegetable oil until well combined.

4

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it's okay if there are a few lumps.

5

Line a muffin tin with paper liners or lightly grease it with oil. Scoop the batter evenly into the muffin cups, filling them about 2/3 full.

6

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7

Once baked, allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

12 muffins

• Add blueberries or corn kernels for added flavor.
• Mix in spices like cumin or chili powder for a savory twist.
• Top with a honey or maple butter spread for extra sweetness.

• Make sure not to overmix the batter; overmixing can make the muffins tough.
• For extra moisture, you can substitute some of the milk with sour cream or yogurt.
• Store leftover muffins in an airtight container to keep them fresh.

• fat: 5g
• fiber: 1g
• sugars: 5g
• protein: 3g
• calories: 170
• carbohydrates: 26g

These corn muffins are a great source of carbohydrates for energy, and the inclusion of cornmeal provides fiber, which is beneficial for digestion.

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