Dairy-Free Corn Muffins
A portable version of our popular dairy-free cornbread. This easy, affordable recipe lets you whip up a batch of moist, delicious, sweet corn muffins that will disappear fast! Perfect with beans, chili or as a snack or breakfast treat!
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 12-Cup Muffin Pan
Ingredients
- 3/4 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp canola oil (or avocado oil)
- 1 cup water
- 2 eggs
Instructions
- Preheat oven to 400 degrees F and add nonstick muffin liners to your 12-cup muffin tin or lightly spray them with baking spray or oil
- Mix all of the dry ingredients in a large mixing bowl
- Add the wet ingredients to the bowl and mix until blended (don't over mix; some lumps are ok, and over mixing will make muffins tough).
- Divide the mixture between the 12 muffin cups
- Bake for 15 minutes at 400 degrees F
- Let it cool for 5 or so minutes … and enjoy!
Notes
Looking for other bread recipes? Check out these other favorite Kitchen Gone Rogue Recipes:
Sweet Dairy-Free Cornbread
Avocado Loaf Bread
Homemade French Bread
© Kitchen Gone Rogue. www.kitchengonerogue.com
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Nutrition
Calories: 175kcalCarbohydrates: 32gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 27mgSodium: 189mgPotassium: 59mgFiber: 1gSugar: 13gVitamin A: 40IUCalcium: 52mgIron: 1mg
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