Whole Grain Corn Muffins

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Whole Grain Corn Muffins
  • Duration
  • Prep Time
  • 1 ServingsServings


  • 1 1/2 cups medium grind cornmeal
  • 1 cup whole wheat pastry flour
  • 1 Tbsp baking powder
  • 2 Tbsp evaporated cane juice
  • 1/2 tsp. sea salt
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1/4 cup vegetable oil



1 Preheat oven to 400°F. Grease a standard or mini muffin pan and set aside.

2 Mix together the cornmeal, whole wheat pastry flour, baking powder, sugar and salt. Add the milk, egg and oil and blend until smooth, careful not to over mix.

3 Spoon batter into the muffin tins about 3/4 full. Bake for about 20 minutes for the standard size and 12 minutes for the mini muffins. When done, tops of the muffins should spring back when tapped.

Source: Recipe courtesy of Ellie Matthews www.usarice.com and www.wholegrainscouncil.org