Think Food Thursdays … Think Delicious Sweet Corn Bread Muffins

I start with the recipe Straight off the Albers Corn Meal box… and make a few ‘heart healthy’ changes to the already very delicious recipe!

Sweet Corn Muffins

1 c. King Arthurs Unbleached Whole White Wheat Flour

1/2 c. Bob’s Red Mill Whole Grain Corn Flour

1/2 c. sugar (reduced from 2/3)

1 tbsp. baking powder

1/2 tsp. salt

3/4 c. milk (reduced from 1  1/2 c.)

1/2 c. fruit or veggie puree (spaghetti squash or peach puree)

2 eggs  (only one yoke)

1/3 c. veg. oil

3 tbsp melted butter

Preheat Oven to 350 and grease muffin tin (or line)

Combine dry ingredients , combine wet ingredients and then stir together until blended.  Fill muffin cups 2/3 full and bake for 16-20 minutes.   I love making small muffins – we like to call them ‘fairy cakes’.  Of course you would reduce baking time to 12-15 minutes!   Wait for the yummy smell to fill your house and enjoy!!!  My kids love these with butter and sometimes honey!

Happy Baking!!

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