Big Fat Fluffy Healthy Corn Muffins
Bakery style healthy corn muffins that turn out soft, and fluffy, and absolutely delicious!
We could not stop eating them!!
My parents came to visit from Texas last week, which meant I got to spend Father’s Day this year with my dad. We ventured up to the roof of my apartment building and grilled portobello mushroom burgers, red peppers, and corn on the cob; and yesterday morning I used the leftover corn to make homemade corn muffins!
These muffins are perfectly wonderful on their own, and they’re also really good with jam, buttery spread, or—oddly enough—coconut butter. We ate ours with a veggie scramble and fruit salad.
I took the parents to my favorite ramen house for lunch, then we walked around the Mall and into a few of the museums. It’s almost two years into my spur-of-the-moment move to Washington, D.C., and I still can’t believe I actually get to live here!
Anyways, back to the corn muffins…
Big Fat Fluffy Corn Muffins
(BFF Corn Muffins!)
- 1/2 cup milk of choice (120g)
- 1 1/2 tbsp buttery spread OR oil (or applesauce for fat-free muffins) (18g)
- 1/2 tbsp white or apple cider vinegar (8g)
- 2/3 cup corn, drained if canned (160g)
- 1/2 cup fine cornmeal (75g)
- 1/2 cup spelt, all-purpose, or Arrowhead Mills gf flour (65g)
- 2 tbsp sugar of choice – I like Wholesome! Organic Cane Sugar (22g)
- 2 tsp baking powder
- 1/4 tsp salt
Recipe makes 7-8 muffins. Weight Watchers points will be the same whether oil or applesauce is used, so I highly recommend using oil or butter spread (such as Earth Balance) if you can for a more buttery result and lighter texture. Healthy Corn Muffins Recipe: Whisk together the first 4 ingredients. Set aside. Preheat the oven to 350 F, and line a muffin tin with liners or grease the muffin tin. In a medium mixing bowl, combine all remaining ingredients and stir well. Once the oven reaches the correct temperature, pour wet into dry, stir until just evenly combined, and portion into the muffin tin. Bake on the center rack for 17 minutes or until muffins have risen and domed. (In baking, always try not to open the oven until you think the baked goods are finished cooking. Opening the oven to check too early can mess with both the oven temperature and any chemical reactions that may be going on between ingredients.) To prevent crumbling or sticking, let the healthy corn muffins fully cool before trying to remove the liners. The liners also peel off much more easily the next day. Leftovers should be loosely covered if left out for a night. You can also fully cover and refrigerate or freeze.
View Healthy Corn Muffins Nutrition Facts
***I receive an inordinate amount of emails from companies offering free products or money, and these offers are almost always turned down. However, when Wholesome! offered to send me samples, I was happy to promote their company. I’m especially a fan of Sucanat (Sugar Cane Natural), which I use in recipes such as my Healthy Apple Crumble. Whenever you see one of my recipes calling for sugar, feel free to use Sucanat, evaporated cane juice, coconut sugar, etc. These less-processed sweeteners are Fairtrade Certified, Organic, Non-GMO, and vegan! They come in new packaging and can be found at Whole Foods, online retailers, and in the natural section of some mainstream grocery stores.
LINK OF THE DAY:
Healthy Butterfingers – Healthy snack bars with the same addictive “toffee” crunch as real Butterfinger candy bars! This is definitely a reader favorite… More than one person has actually proposed marriage to the recipe!
