Corn Muffins

From Ellie Krieger at the Washington Post. Find original here.

Corn muffins need some sweetener or they can wind up tasting bitter; the minimal amount in these muffins is mostly honey, which imparts an extra layer of flavor. The size of these muffins is a healthful plus as well: Enjoy one (or two) and still have room for the parade of other dishes that will be passed your way at the holiday table.

Tested size: 18 servings; makes 36 muffins


1 cup whole-wheat pastry flour

1 cup yellow cornmeal

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

2 large eggs

3/4 cup low-fat milk (1 percent)

1/3 cup canola oil

1/3 cup honey

1 cup fresh or frozen/defrosted corn kernels


Preheat the oven to 350 degrees. Use cooking oil spray to lightly grease three 12-well mini-muffin pans. (Or use one pan, and re-grease before each subsequent batch.)

Whisk together the whole-wheat pastry flour, cornmeal, sugar, baking powder and salt in a mixing bowl until well combined. Whisk together the eggs, milk, oil and honey in a separate large bowl, then add to the flour mixture, mixing just until combined. Stir in the corn.

Divide the batter among the muffin wells, filling them almost to the top. Bake for 18 to 23 minutes or until a wooden skewer inserted into the center of the muffins at the center of the pan comes out clean.

Cool in the pan on a wire rack for 5 to 10 minutes, then use a round-edged knife to loosen the edges around each muffin. Carefully lift them out and place them on the wire rack to cool completely before serving or storing.