Double Corn Muffins
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Cook time: 
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Serves: about 14 muffins
Simply A (RD) Fact: Corn is a good source of vitamin C!
  • 1½ cup all-purpose flour
  • 1 cup yellow corn meal
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • ¼ cup brown sugar
  • 1 cup skim milk
  • ¼ cup vegetable oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • Kernels off two ears of corn - about 3 cups
  1. Preheat your oven to 425 degrees. Line two muffin tins with baking cups.
  2. In a large bowl, combine flour, corn meal, baking powder, and salt. Whisk to combine.
  3. In a small bowl, combine eggs, brown sugar, skim milk, vegetable oil, maple syrup, and vanilla. Whisk thoroughly to combine.
  4. Pour wet ingredients into dry ingredients and stir gently to combine. When the mixtures is about ~75% mixed, add in the corn kernels. Stir to combine.
  5. Portion out batter into muffin cups (about ¼ cup per muffin cup). Bake the muffins at 425 degrees for 10 minutes, then lower the oven temperature to 350 and bake for an additional 8-10 minutes until a toothpick in the center comes out clean. Let the muffins cool for 5 minutes in the tins and then remove the muffins to a cooling rack and let them cool completely!
Nutrition Information
Serving size: 1 standard sized muffin Calories: 176 calories Fat: 5gm Saturated fat: 1gm Carbohydrates: 29gm Sodium: 251mg Fiber: ~1gm Protein: 4gm Cholesterol: 27gm
Recipe by Simply A (RD) Foodie at