Ingredients
- 1 cup coarse grind cornmeal
- 1 cup whole wheat pastry flour
- ½ tsp sea salt
- 1 TBSP baking powder
- 1 TBSP honey
- 1 egg
- 1 cup milk
- ¼ cup butter or coconut oil, softened or melted
- 1 cup frozen white or yellow corn kernels
Instructions
- Preheat oven to 425° F. Line 12 muffin tins with paper muffin liners, or grease with oil, butter, or non-stick cooking spray.
- Whisk together the dry ingredients in a bowl.
- Add the egg, milk and butter. Beat until smooth, about 1 minute. Be careful not to overbeat.
- Add corn kernels and stir until well mixed.
- Fill each muffin cup about ⅔ full with batter.
- Bake for 18-20 minutes, until golden on top and toothpick inserted in center comes out clean.
Find it online: https://drrania.com/recipes/whole-grain-cornbread-muffins/