Whole Wheat Corn Muffins
Enjoy the heartiness of whole wheat with the sweet tenderness of cornmeal in this easy corn muffin recipe. These muffins are tender, moist, and light and loved by children and grown-ups alike. Corn muffins are the perfect accompaniment to any comfort-food meal and the ideal side for soup. Scroll down to find demonstration video.
Prep: 20 minutes
Bake: 18-20 minutes
Bake at: 350°
Makes: 9 muffins
Pan: standard muffin tin
Difficulty: easy
Ingredients:
3/4 cup (98g) whole wheat flour
1 cup (122g) white cornmeal
2 teaspoons baking powder
2 teaspoons light brown sugar
1 teaspoon salt
2 large eggs
1/4 cup vegetable oil
1 cup whole milk
Cooking spray
Directions:
Pre-heat the oven to 350°.
Sift whole wheat flour into a medium bowl. In a separate medium bowl, sift whole wheat flour again with white cornmeal, baking powder, light brown sugar, and salt. Whisk eggs in a medium bowl. Add oil and milk to eggs and whisk to thoroughly combine.
Make a well in the dry ingredients. Lightly stir egg mixture into dry ingredients until just moistened. The batter will be lumpy.
Prepare 9 muffin cups with cooking spray. Place 1/3 cup batter in each muffin cup to fill three-quarters full.
Bake 18-20 minutes at 350° until light brown on sides and starting to crack on top. When done, a toothpick inserted into the center will come out clean. Remove pan to a wire rack to cool for 5 minutes. Run a knife around the edge of each muffin and turn out onto a wire rack. Split and butter warm muffins to serve or serve plain.
Store muffins in an airtight container for 3 days. You can freeze muffins for up to 2 weeks.
Tips:
- The secret to producing light whole wheat muffins is double sifting, so don't skip this step.