Sunday, November 29, 2009

Corn Muffins

Corn Bread Muffins

This recipe is free of milk, eggs, soy, peanuts, tree nuts, fish and shellfish


1 1/4 cups corn meal

1 1/4 cups safe flour (you can use oat flour by grinding up old fashioned oats)

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cups rice (or soy milk)

3 tbsp. oil

1/2 tbsp. apple cider vinegar


Mix all of the dry ingredients. Add rice milk, oil, vinegar and mix well. In a greased muffin pan, (I used a mini muffin pan because my kids like the corn bread bite-sized) fill each cup full of corn bread batter. Bake at 400 for approximately 8 minutes.

*For regular sized corn muffins bake at 400 for 20 minutes

*For corn bread, pour into a greased 8x8 pan and bake at 400 for 25 minutes

*If you want moister corn muffins, throw in a 8.5 oz can of Golden Cream Style Sweet Corn (Ingredients: corn, water, sugar, modified corn starch, salt) and a few drizzels of unprocessed, all natural, local honey. These were REALLY good!

This recipe is from Sophie Safe Cooking

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  1. Do you have to adjust any of the other ingredient amounts, when adding creamed corn?


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