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Sweet Cornbread Muffins

Adapted from All Recipes. Makes 12 muffins.
  • 1/2 cup white whole wheat flour (you can use regular whole wheat as well)
  • 1/2 cup unbleached all-purpose flour (you can sub in all-purpose for the whole wheat if you prefer)
  • 1 cup yellow cornmeal
  • 1/3 cup white sugar
  • 1 tsp. salt
  • 3 1/2 tsp. baking powder
  • 1 egg, slightly beaten
  • 1 cup milk
  • 1/3 cup canola oil (you can use vegetable if you prefer)
  • 1 tsp. vanilla extract
  • 2 tsp. honey
  1. Preheat oven to 400°. Lightly grease a 12-cup muffin pan or line with paper liners (less mess and calories).
  2. Combine the flours, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk together and set aside.
  3. In a medium bowl, or as I prefer, in a 2-cup measuring glass, measure 1 cup milk, add 1/3 cup oil. Add the beaten egg, vanilla, and honey. Whisk until well combined.
  4. Make a slight well in the dry ingredients. Add wet ingredients and mix until no lumps remain.
  5. Using a 1/4 cup measuring cup, fill each of the muffin cups approx. 3/4 full. You'll have big, domed cornbread muffins.
  6. Bake in preheated oven for 12-14 minutes, or until toothpick inserted in center of a muffin comes out clean. (My stove bakes them perfectly at 13 minutes but you'll want to check at 12.)
One muffin is about 165 calories.