Corn Muffins
  • Cooking Time: 20 minutes
  • Servings: 12 muffins
  • Preparation Time: 10 minutes
  • 1 1/4 cups organic milk, almond, macadamia or coconut milk
  • 1/4 cup avocado oil
  • 1 pastured egg, lightly beaten
  • 1 cup organic, non-GMO corn flour
  • 3/4 cup organic corn meal
  • 2 tsp. Aluminum free baking powder
  • 1 small scoop (1/2 tsp. psyllium husk)
  • 1 tablespoon Lakanto or coconut sugar
  • 1/4 tsp. baking soda
  • pinch Himalayan Crystal salt
  • 1/4 cup oatbran (optional)
  1. Heat oven to 400 degrees.
  2. Combine milk, oil and egg.
  3. Combine all dry ingredients. Add liquid into the dry and stir until well combined.
  4. Spray 12 regular size muffin cups, fill and bake for 20 minutes.
  5. Cool on rack 15 minutes; remove from muffin cups and cool completely. They freeze beautifully.
My husband has always loved corn muffins. While he eats very low carb and avoids grains most of the time this is his "treat" breakfast. The corn muffin mixes have too many ingredients that are questionable, so I created this recipe with higher quality ingredients and feel very comfortable serving it to him.