The Best Corn Muffins
- YIELDS
- 12 muffins
- SERVING SIZE
- 1 muffin
- COOK TIME
- 18 Min
When it comes to light, fluffy, and easy corn muffins, there's nothing better than our recipe for The Best Corn Muffins. These low-carb muffins are great as-is, or smeared with just a bit of your favorite topping!
What You'll Need
- 1/3 cup yellow cornmeal
- 1/3 cup almond flour
- 1/4 cup all-purpose flour
- 3 tablespoon Splenda brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup skim milk
- 2 teaspoon lemon juice
- 1 egg
- 1/3 cup canola oil
What to Do
- Preheat oven to 325 degrees F. Coat a 12 cup muffin tin with cooking spray and lightly flour.
- In a large bowl, combine cornmeal, almond flour, flour, brown sugar, baking soda, and salt; mix well.
- In a medium bowl, whisk the egg and oil together. Add the milk and lemon juice, mix well. Add the wet ingredients into the dry ingredients and stir until everything is moist.
- Pour about 1/4-cup of batter into each cup, so it's about halfway full. Bake for 15 to 18 minutes, or until tooth inserted into center comes out clean. Let cool 5 minutes, then remove to a platter. Serve warm.