We enjoy corn muffins when others make them. When we try they always turn out dry and meh. We decided to give this recipe a try when i was making boneless ribs in the crock pot.
We loved it, they were moist and delightful and the recipe made more than stated, always a win, yeah?
Our only issue, which is always an issue with our silcone liners is it gets a bit slimy. Something to work on!
As long as you go wheat free on occasion you will have most of these in your pantry/freezer
They survived a couple days and were still tasty!
No corn corn muffins
June 25, 2024
Persons
6
Serving Size
1 muffin
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/4 cup unsalted butter or olive oil
- 2 tablespoons honey or maple syrup
- 1/2 cup coconut milk or other milk
Instructions
- Preheat your oven to 325° F/165° C.
- Line a muffin pan with 6 parchment muffin liners.
- Mix or whisk all the dry ingredients in a bowl.
- Mix or whisk the wet ingredients into the dry ingredients.
- Pour the batter across the 6 liners and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Additionally, you can toast the tops of the muffins briefly in a toaster oven or bake the muffins another 5 minutes or so.
- Cool and eat! Store in the refrigerator for a week or so, or freeze for a few months.
Verdict:
We enjoyed these quite a bit, and they were easy to make.
I need to find a way to make silicone liners not slimy – perhaps pam with flour or just butter in the liners?
If you try these let me know what you think!
