Daniel Fast Corn Muffins

corn muffins

Corn Muffins

1 1/2 cups yellow cornmeal
1/2 cup unsweetened almond or rice milk
1/4 cup water
1 tablespoon Date Honey (optional)
1 tablespoon extra-virgin olive oil
3/4 cup fresh or frozen corn kernels
1/4 cup chopped green onions (green parts only)
1/2 teaspoon salt

Preheat oven to 400 degrees. Mix cornmeal, almond milk, water, Date Honey, and olive oil in a medium bowl. Stir until smooth. Add corn, green onions, and salt. Stir until well combined. Lightly rub a mini-muffin tin with olive oil. Fill all 24 cups about 3/4 full. Bake 15 minutes. If using a regular muffin tin, fill all 12 cups about 3/4 full and bake 20 minutes.

Yield: 12 servings (serving size: 2 mini-muffins or 1 regular muffin)

Recipe Notes

  • Use 1 1/2 tablespoons dried chives instead of green onions.

Comments

  1. Sherica says:

    I love this recipe. I didn’t think they would be so delicious.

  2. Would it work to use something other than date honey? Would applesauce be gross?

    • Applesauce might just work. Although I’ve never tried it in this recipe, I think you should give it a go. Then let me know how the muffins turn out. πŸ™‚

  3. These turned out well. I omitted the green onions and sprinkled onion powder into the batter instead. Then I added fresh cilantro and an unseeded Serrano chili pepper. Spicy, but good!

  4. This recipe includes cornmeal. I thought cornmeal was off the list for daniel fast items because it includes flour and sweetener. It was my understanding that you can only use whole grain breaded items. Please explain thanks

    • Both corn flour and cornmeal are ground corn. The difference is that corn flour is usually ground to a much finer texture than cornmeal. If you’re referring to the Jiffy box, then, no, it is not allowed. Jiffy contains sugar, lard, wheat flour (not whole wheat), and other ingredients that just aren’t good for you! However, just plain corn flour and corn meal are allowed on the fast. Thanks for your question!

  5. Hi Kristen! I have made these muffins for the past two years during my fast and I can never get them to turn out right. The flavor is good, but they turn out dry and it’s like trying to pry cement out of the muffin tins. I’ve read over the ingredients and instructions several times, making sure I did everything right, even down to rubbing the muffin pan with olive oil, but they still stick horribly and are pretty dry. They fell apart really bad when I pried them from the pan, but they still worked as crumbles over chili.

    • I’m sorry to hear you’ve had trouble! Are you using cornmeal or corn flour? It does make a difference. Corn flour is much finer than cornmeal and does tend to make the muffins hard.

      • I used yellow cornmeal.

        • Muffins made without any sort of leavening agent WILL be a bit harder than regular muffins. I’m sorry you were disappointed in the results. This recipe was one of my first Daniel Fast recipes when I began my blog in 2009. Perhaps I need to revisit it to see if improvements can be made. I’ve learned a lot since then. πŸ™‚

          • Christopher says:

            Hey Kristen! First, thanks for all the time and effort you put into this blog. I have been using your info as a VITAL resource for fasting pretty much since you started. I have both copies of the book and share the info with friends regularly. Ok, here’s a couple tips I use for getting the muffins out of the tin.

            First, using cupcake liners makes for easy removal. If you don’t want to fool with purchasing additional items, this next trick might work that I learned from my grandma. It works like a charm every time I make corn muffins or cornbread (when I am not fasting).

            Rather than rubbing the tin with oil, just put a little oil in the bottom of each cup and put the muffin tin in the oven while it preheats. When you are ready to spoon in the cornmeal, the super hot oil actually fries the bottoms of the muffins and they won’t stick. It’s magic every time!

            Thanks, again!

          • Hi, Christopher! Thanks so much for your kind words and support. I appreciate your encouragement! Also, thank you for your tip on making muffins. I’ll have to try it! May God bless you abundantly as you follow Him!

      • I just tried and I had the same result Lauren.Down to the prying out of pan:( this was not a dough nor a batter.You said smooth?my mixture was spooned in.Was it suppose to be that way.HELP!

        • The batter should be thick, but not hard as a rock. Did you use cornmeal or corn flour? There is a difference.

          • I’m having the same problem with my muffins. I tried 2 batches… the second I added a little additional almond milk, but it didn’t really help. I’m using stone ground yellow corn meal (Bob’s Red Mill), frozen corn, and also the tablespoon of date honey. Any tips or tricks would be appreciated!

    • Lol reading these comments are too funny because everything these ladies said about their first try in making these corn muffins matches what happened to me. My dish was hard and stuck to the pan eventhough I greased the pan with olive oil, I tried to soften it with almond milk did not help much, my batter had to be spooned and I used them as an alternative: tortilla chips and as croutons on my salad. It’s still delicious though! Great recipe and thanks for sharing! I’ll be making it again.

  6. Just tried this recipe and was surprised. It was really good! I had it with vegetable soup. My husband, who is very particular about food, liked it. I have decided to try to make it again, but this time I will try Rachel’s variation.

  7. Cheryl Higgins says:

    I tried this recipe and I think it was gross.

    • I’m sorry you didn’t like it, Cheryl! I hope you try others because there are many wonderful recipes on this site. Don’t give up, and forgive me for this one. πŸ™‚

  8. I love so many of the recipes on this site! But this isn’t one of them… I don’t know what I did wrong but these came out gritty and crumbly – it’s like eating sand. After mixing all the ingredients together I had something the consistency of Play-Doh, which I wouldn’t classify as “batter.” Even after adding extra water and mixing thoroughly it seems I still have loose cornmeal flaking off the top. Any suggestions???

    • Elyse, I’m sorry it was a culinary disaster! This recipe seems to be tricky. Some people really like it; others have your experience. Keep in mind the muffins won’t be soft and fluffy like regular ones because there isn’t a leavening agent in them (like baking soda or powder). Also, not having an egg makes a difference in the texture. So, my suggestion is to use the muffin pieces in soup or to mix them in with another recipe, such as Mashed Potato & Corn Casserole. That way, your hard work doesn’t go to waste!

  9. Use extra olive oil on pan and I baked for 10min…came out good. In my opinion these work best broken up into Daniel fast corn chowder or chili.

  10. Kathy Simmons says:

    I have tried this recipe approximately three times. It gets better each time. I added additional rice milk and oil to allow more moisture.

    • I like your determination! Some people love this recipe; others not so much. I’m glad you found a way to make it work for you. Thanks, Kathy, for your comment!

  11. Allison Barlar says:

    I haven’t made the muffins yet…wondering if size matters…if the most success was with regular sized muffins or the mini muffins?

  12. I just made a different version of this muffin. I’ve been craving sweets, so I used two Granny Smith’s apples, raisins, dates, and a over ripe banana instead of the onions and corn. They turned out delicious!

    • Sounds good, Shawnda! Thanks for sharing your idea.

    • thanks much Kristen and Shawnda for mentioning a way to make them sweeter. I am going to make 2 batches –
      the corn for chili tomorrow and some apple raisin ones for breakfast. I have been online for 3 hours now looking for a recipe that fits into the guidelines of a true Daniel’s fast

  13. Hi Kristen,

    I like the muffins. But, I was wondering if you ever broke down the calories? Just wondering. I am going to do it as I have to watch my carbohydrate intake.

    • So sorry for the delay in responding. My grandpa passed away last week, so I wasn’t on the computer much. I do provide nutrition facts for some of my newer recipes, but I haven’t calculated this one. You could enter it into a program online to figure out the carb totals. Thanks for your question!

  14. I substituted the Date Honey for 1/2 cup no sugar added applesauce. The consistency is great and they came out of the pan easily. I would only add a bit more salt the next time. Very good.

  15. Jeanne Parks says:

    The muffins were tasty, but they were VERY difficult to remove the muffin tins. I ended up with corn muffin chunks and crumbs, and had to soak my muffin tin to get it all clean. I STRONGLY recommend using paper muffin cups. No amount of cooking spray or oil could keep these things from sticking.

    • Ah, I’m sorry you had trouble with the muffins sticking! That’s very frustrating. I appreciate your comments, and I know others will, too! Thanks for posting.

  16. do you think using flax seed meal as an egg substitute would help this recipe? I am a kitchen novice, but notice the lack of egg mentioned. I found this on veganbaking.net

    This recipe makes the equivalent of 1 egg.

    3 Tablespoons water
    1 Tablespoon golden flax meal

    1) Grind your flax seeds

    Grind the golden flax seeds into a meal in a blender or spice grinder. You may want to grind a larger amount and store it for future use. Like flax oil, flax seeds are extremely perishable so if you grind a larger amount for later use, store it in an airtight container in the freezer for up to one year. 1 cup of golden flax seeds equals about 1 β…“ cup of flax meal.
    2) Whisk water into your flax seed meal

    Add the water to a small bowl or cup. Add the flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.

    • Yes, I think it probably would. When I came up with that recipe, I wasn’t aware of the flaxseed meal/water combo as an egg replacement. Thanks for the suggestion!

  17. This might sound crazy. I was wondering if its possible to eat hot water cornbread cooked in canola oil on a 3day fast. As a snack or for a meal.

  18. Hi Kristen and God bless you, I’m Hispanic and I’m wondering if Maseca corn flour is allowed?

  19. I love these and I’m going to use jalapeΓ±os chopped on my next batch. I also use a tad bit more water and a nonstick muffin pan. Mine turned out great and I didn’t cook them quite as long either. Love these with soup.

  20. Mine turned out great! After reading all the comments I went ahead and added a tiny bit extra of oil and used 2tTbs all natural no sugar apple butter instead of date paste. They are for tomorrow’s potato soup but I will be making another batch with apples and cranberries/raisins for breakfast.

  21. Could dried chives be substituted for the green onions in this recipe?

  22. After reading previous comments I decided to make some alterations. I followed the ingredients exact except I added 1/2 cup whole wheat flour (hoping this would make them fluffier) and 1/4 cup applesauce (my husband is used to sweet cornbread). I also only baked them for 12 minutes in a mini muffin tin. They turned out pretty well. My only concern was when I first started scooping them out they started to crumble apart, but I switched to a spoon and they popped out fine. I would also add more salt next time. Looking forward to eating them with Chipotle Chili this evening. Thanks for the recipe!

  23. Shaniqua Dirks says:

    These are the best ever!!!!! I didn’t use the date honey but I’m sure if I had, it would’ve added some sweetness and been like cornbread. They were awesome with my veggie soup and veggie chili! I will be making these again with the date honey. Can you buy the date honey in stores or do you have to make it?

  24. I’ve tried a couple of your recipes with great results. This was not one of them! First the batter was very dry and sandy. I added more water and it looked right. I baked it and it was moist and crumbled like a sand castle! And it tasted like one too! I used soymilk instead, but I’ve used it before in other recipes without any issue. Please advise!

    • I’m so sorry you were disappointed! Did you use corn meal or corn flour? It makes a difference. I hope you didn’t throw the batch out. You could use the crumbles in a soup or stir-fry. πŸ™‚ You said you added more water, but that didn’t help. Sometimes adding whole grain flour with flaxseed can help bind the muffins together.

  25. My name is Cindy Teagarden. I am a full-time minister along with my husband, Mike Teagarden, at “The River” Church in Lancaster, OH. My husband and I also have a ministry called DeepWater Ministries In’tl. Our entire ministry team does the Daniel Fast every year and we like finding new/good information out regarding healthy, wholesome lifestyles and you seem to live it. I like that. It’s refreshing!
    I just wanted to say that I’ve enjoyed your website and all that you have to offer. This has been very informative, and I love all of the recipes. Thanks and God Bless you!!!

    • Hi, Cindy! Thanks so much for your comments and encouragement. I love that your team regularly seeks the Lord through prayer and fasting. May the Lord pour out His favor on you this year as you serve Him! πŸ™‚

  26. Jennifer Lowery says:

    I made these tonight for the first time and after reading several negative comments, I was pleasantly surprised. They were delicious. I did add a heaping 1/2 cup applesauce and used paper cups in the muffin tins. They were not dry and crumbly at all. I will make again. I am really enjoying all the natural, healthy foods on this fast. Thanks for the recipes!

    • Jennifer, I’m glad to hear you liked them. I think some people are disappointed because they expect a muffin with some air to it. Without an egg or any leavening agents (baking soda or baking powder), the texture of these Daniel Fast friendly muffins will be quite different. By the way, I like your idea of adding applesauce. Thanks for sharing!

    • Elizabeth says:

      I used the applesauce too and extra olive oil also put in the paper cups. Turned out perfect. Everyone loved them. Will make again.
      Tried a few of your recipes and they are delicious. Thanks for the recipes and everyone’s add too’s or deletes of.

  27. Hey! Can you tell me a certain brand corn meal that’s on plan? I’m sending my husband to pick up a few things & trying to make things as easy as possible for him ? We typically shop at Kroger

  28. Alauna Boyd says:

    Made these tonight with the black bean chili bake. Mixed in a combo of date honey and almond butter. Added a little extra unsweetened almond milk, and doubled the amubt of olive oil. They were amazing. Ate them with the black bean chili bake. You are such a blessing. Before finding your website i was eating broccoli and corn on the cob! God bless you woman of God!

  29. Shawnda G. says:

    My church is doing a collective 21 day Daniel Fast and this site has been my recipe bible. Ok so I read a lot of these comments before I started making these corn muffins. I omitted the date honey, and green onions because I didn’t have them on hand and I used fine yellow corn meal. So I first went exactly by the recipe proportions and the mix was extremely grainy, and like V.E. said “it was dry and sandy”. I added more almond milk little by little as I continued to stir, until the mixture was more wet but not soaked in milk. I spooned the mixture and baked as instructed, and they came out great!

  30. Just tried the muffins, they were pretty good. I added a bit more liquid and corn. I also added green chilies, it was nice to have something different. Right out of the oven I put a touch of date honey which added a lot of flavor. I love having the recipes it keeps my focus on spending more time with God, which is the point of fasting for me. Thank you so much!!

  31. Jenika Downs says:

    I did 1 c corn meal and 1c brown rice flour. I used about 3/4 c coconut milk and added 1 T chia seeds to 1/4 c of water and let that gelatinize for at least 5 min. Baked for 10 min in mini muffin tins greased with coconut oil. SO good, the chia helps bind them so they don’t fall apart. I recommend you try it this way!

  32. Hi, is enriched cornmeal ok?