A reader last week requested a recipe for Corn Muffins, and a couple of other readers shared their yummy recipes (thank you!). I promised I’d share my Corn Muffin recipe from my book too. I make these muffins every time I serve chili for dinner because I can’t imagine a more perfect match. They are simply mixed in one bowl and make yummy regular sized muffins or mini muffins. In fact, I make the mini’s more often because my kids love to grab 2-3 of them at dinner. With Super Bowl Sunday right around the corner, these are perfect to make for parties as well.
I particularly love the combination of corn muffins with raspberries. If there are any muffins left over from dinner I love to have them the next morning spread with red raspberry preserves and dairy free margarine. These muffins also freeze well. Enjoy the cold weather weather and happy baking!
Dairy, Egg and Nut Free Corn Muffins
Yield: 12 muffins
1/4 cup dairy-free shortening (I use Crisco), melted
1 1/2 cups dairy-free buttermilk (1 1/2 c. soy or rice milk mixed with 1 1/2 T. white vinegar, let sit 5-10 minutes)
2 tablespoons water
1 1/2 cups yellow cornmeal
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 450ºF, and spray a 12-cup muffin pan (or alternatively spray a mini muffin pan) with dairy-free baking spray.
In a medium bowl thoroughly combine all ingredients with a rubber spatula. Fill prepared muffin cups with batter, and bake 18 to 20 minutes (10 minutes for mini muffins), or until cake tester comes out clean.