These corn and flax muffins have some healthy whole grains in them (I guess you could use whole-wheat flour too.) They are a good side dish for soup or chili, and they also work as a breakfast item.
I served these mini muffins as a side with Cheesy Lentil Chili, and we ate the rest for breakfast (good with strawberry fruit spread.)
Whole Grain Corn & Flax Muffins
Servings: 12
Calories: 112kcal
Ingredients
- ½ cup all-purpose flour (or whole wheat flour)
- ½ cup cornmeal
- ¼ cup ground flax seed
- 2 tablespoon firmly packed brown sugar
- ¼ teaspoon cinnamon
- 2½ teaspoon baking powder
- 1 pinch salt
- 1 egg
- 1 cup skim milk
- ¼ cup canola oil (or other neutral-tasting oil)
Instructions
- Preheat the oven to 350 °F. Lightly spray a 12-cavity muffin pan with nonstick spray.
- In a large bowl, whisk together the flour, cornmeal, ground flax, brown sugar, cinnamon, baking powder and salt.
- In another bowl, beat the egg with a whisk. Whisk in the skim milk and oil.
- Pour the egg/milk/oil mixture into the flour mixture and stir with a spoon until fully incorporated.
- Spoon the batter into the muffin tin. A ¼-cup measuring cup or an ice cream scoop work well.
- Bake the muffins at 350 °F for 20 minutes or so. Muffins are done when the tops are golden-brown. A toothpick inserted into the center of each muffin will come out clean.
