Classic Cornmeal Muffins Classic Cornmeal Muffins

Photography: Stacey Brandford | Food styling: Michael Elliott/Judyinc.com | Prop styling: Renée Drexler/Geary House

Cornmeal muffins make a delicious accompaniment to chili or soup. Or simply serve with your favourite butter and enjoy.

  • Prep time 20 minutes
  • Total time 35 minutes

Ingredients

Method

Preheat oven to 400°F. Mist 12-cup muffin pan with cooking spray or line with paper liners.

In large bowl, whisk together eggs and sugar. Whisk in milk, yogurt and butter. 

In bowl, whisk together 1 1/2 cups of the cornmeal, flour, baking powder, salt and baking soda. Stir into egg mixture just until combined. 

Divide batter among prepared muffin cups. Sprinkle with remaining 1 tbsp cornmeal. Bake until cake tester inserted in centres comes out clean, 16 to 17 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.

Makes 12 muffins.

Nutritional facts PER MUFFIN: about

  • Fibre 2 g
  • Sodium 365 mg
  • Sugars 13 g
  • Protein 5 g
  • Calories 270
  • Total fat 10 g
  • Potassium 142 mg
  • Cholesterol 55 mg
  • Saturated fat 6 g
  • Total carbohydrate 40 g

%RDI

  • Iron 12
  • Folate 16
  • Calcium 9
  • Vitamin A 9
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Baking & Desserts

Classic Cornmeal Muffins

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