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–+ servings

Corn Muffins

Corn muffins can complement a Daniel Fast main dish meal or serve as a snack.
4.12 from 89 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 12

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.