I always LOVED corn muffins growing up. I remember them being one of my all time favorite muffins my mom would make. Probably because they were whiteish yellow, and as a kid those were about the only things I would eat. Carbs on carbs, and I loved every second of it.
Corn muffins really were one of my favorite things until I went through my stage of all carbs are bad. Which meant corn muffins (and all muffins) are bad and definitely not something that I am allowed to enjoy. Thankfully, I am finally over that nonsense, I can get back to enjoying the foods I really love and not feeling guilty about it.
Although I am still all for intuitive eating, enjoying foods that you really love and not substituting it with healthier options. Because of that I really never had any intentions of remaking the corn muffin until I had one at work the other day. Although it was delicious, it really did not make me feel good after eating it. I felt sluggish, bloated and had a major sugar crash later in the day. Not feelings that make me want to keep eating something, even if I do really enjoy it. So, I decided to try making my own version of the corn muffin.
I also do believe that there are recipes that are just as good (if not better) than the real thing, my corn muffin recipe being the perfect example of that. I love adding my own twists to classic dessert and bread recipes simply because of the way they make me feel when I am done eating them.
So after doing some corn muffin recipe research, and digging through our cabinets to see what we had, I came up with a very delicious recipe.
The Best Gooey Corn Muffins
- 1 1/2 Cups of Flour (or whole wheat flour)
- 1/2 Cup of Corn Meal
- 1 Teaspoon of baking powder
- 1/2 Teaspoon of Salt
- 2 Eggs
- 1 Cup of Almond Milk
- 1/4 Cup of Apple Sauce
- 1/4 Cup of Honey
- 3 Tablespoons of Ghee or Butter (melted)
- Step 1 Preheat oven to 350
- Step 2 Combine flour, corn meal, baking powder and salt into a large mixing bowl.
- Step 3 Combine eggs, almond milk, apple sauce, honey and ghee in a smaller mixing bowl.
- Step 4 Pour wet ingredients over the dry ingredients and mix until combined well.
- Step 5 Fill muffin tins about 3/4 of the way full, then bake for 20 minutes or until edges are golden brown.
- Step 6 Enjoy!
And there you have it! These muffins are perfect for a quick breakfast on the go or pre-workout snack! You can also mix things up a bit, toast them and add some fresh jam! I hope you all enjoy!