Wednesday, September 28, 2016

Hannah's Sweet Corn Muffins

Sweet Corn Muffins
1 1/2 cup whole wheat flour
2/3 cup sugar
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk (almond or rice milk works)
2 eggs, lightly beaten
3 tablespoons olive oil

Preheat oven to 350. Line muffin cups (15-18). Combine first five dry ingredients in a bowl. Combine liquids in a small bowl and mix well. Add liquids to flour mixture; stir just until blended. Pour into muffin cups until 2/3 full. Bake for 18 - 20 minutes or until wooden toothpick comes out clean. 

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