Go Back
–+ servings
Bite shot of Homemade Corn Muffins made with Fresh Corn
Print

Homemade Corn Muffins made with Fresh Corn

Homemade Corn Muffins made with Fresh Corn
Course bread
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 mini muffins
Author Aimee Stock

Equipment

  • Mini Muffin Pans
  • Mini Cupcake Liners

Ingredients

  • 3/4 c Fresh Corn Canned or Frozen (defrosted)
  • 3/4 c All Purpose Flour
  • 1/4 c Sugar
  • 1 1/2 tsp Baking Powder
  • 1/8 tsp Salt
  • 1/4 c Almond Milk
  • 1 large Egg OR VEGAN ALTERNATIVE

Instructions

  • Preheat oven to 400 degrees and line mini muffin pans with mini cupcake paper liners.
  • Whisk together the dry ingredients, then using a spatula, fold in the corn, almond milk and egg (or replacer). Allow to sit for a few minutes to allow the baking powder to activate.
  • Using a mini scoop, divide the batter between the muffin liners filling 3/4 full.
  • Bake for 7-10 minutes or until a toothpick inserted comes out clean.
  • Cool for 5 minutes then remove to a rack to cool completely.