Cornbread Muffins
Servings: 10 muffins
- 1 cup (150 grams) cornmeal
- 1 cup (150 grams) all-purpose flour
- 1 cup (240 grams) milk we use almond milk
- 1 large egg
- ⅓ cup (70 grams) olive oil or melted butter
- ¼ cup (50 grams) sugar add more or less to taste, up to ¾ cup.
- 1 tablespoon (12 grams) baking powder
- 1 teaspoon salt
- ½ cup (90 grams) your favorite add-in Optional: walnuts, corn kernels, cranberries, pecans, chopped apples, etc.
- Preheat the oven to 350°F or 180°C. Line your muffin pan with muffin liners.To a large mixing bowl, add 1 cup cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt.Stir to combine, then pour in the 1 cup milk, 1 large egg, and ⅓ cup olive oil and whisk until well combined.
- Now, you can fold in ½ cup your favorite add-in (we use chopped walnuts), then transfer the batter into the muffin liners with a spoon.Tip: We usually make 10 muffins with this recipe, but you can make up to 12 smaller ones.
- Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out mostly dry.
