The aroma of baking corn muffins is so homey. The batter took next to no time to whip up and now there is a lightly sweet and toasty scent that permeates the room. I can not wait until these muffins cool so I can have them with some Earth Balance.
I noticed in the oven, they did not rise like a typical supermarket muffin, the muffins are just at the same level as the muffin pan. Next time I may fill the muffin tins all the way up, to develop even more of a crust.
Adapted from Gluten Free Easily
Yields 6 Regular Sized Corn Muffins
- 1/2 cup gluten-free flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup cornmeal or corn grits
- 1/4 cup butter (dairy or non-dairy), melted
- 1/4 cup honey (or agave)
- 3/8 cup milk (dairy or non-dairy)
Preheat oven to 375 degrees Fahrenheit. Grease muffin cups. Mix flour, baking powder, and salt. Stir in cornmeal. Stir butter, honey, and milk into cornmeal mixture. Stir until just moistened and any flour or cornmeal chunks are broken up. Fill greased muffin tins and bake for 15 -18 minutes.
I tried one piping hot from the oven and there is no need for the added butter. There is a natural crunch and sweetness from the corn grits and agave. It is so easy to want to eat another…in fact I just did. The texture of the corn grits were pleasant when the muffin was warm, so the next day, I retoasted the muffin. Not reheated, the texture was least fun to eat.