Corn Muffins
Corn muffins can complement a Daniel Fast main dish meal or serve as a snack.
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup unsweetened almond or rice milk
- 1/4 cup water
- 1 tablespoon Date Honey
- 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
Instructions
- 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)
Notes
- Use 1 1/2 tablespoons dried chives instead of green onions.