I was always weary of corn muffins until recently. It just sounded like a weird thing to make, but after trying these I now know the wonder of a hot corn muffin fresh from the oven with imaginary butter on top.
As they cooled they definitely got kind of crumbly, so serving them hot would be a good idea.
These are usually made with jalapenos but we didn't have any so we used chili powder which gave them a nice kick! After trying one I could only imagine how good these would be dunked in an actual bowl of chili. I'm officially converted to corn muffins!
1 cup of cornmeal
1/2 cup light buckwheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tbsp ground flax seed
1/2 tsp chili powder
1/3 cup coconut sugar (or other cane sugar)
2 apples pureed with 3/4 cup water
Combine apple puree and coconut sugar in a large bowl. In a seperate bowl combine remaining ingredients. Gradually sprinkle dry into wet ingredients. Mix until fully incorporated. Spoon into a muffin tin lined with muffin cups. Bake at 350F for 20-22 minutes. (We baked ours a bit too long at 26 minutes, as you can see by the cracked tops)
|It's cooorny collins!|
|Don't look at me like that|