Corn Meal Muffins

Muffins are my first trials during baking. Baking is a science that involves the right measure of ingredients and the optimum temperature required to cook them. When it comes to baking stuff, I have always been looking on for substitutes of the egg. As we do not eat eggs, my baking is always eggless. Be it my trials on a banana muffin or any cake, they are all eggless. Surprisingly ingredients ranging from baking powder/soda, flax powder, yogurt, apple sauce, bananas, vegetable oils, buttermilk, and endless others help me in hand for eggless baking. This Cornmeal muffin is a no fancy recipe. I tried a couple of measurements using the cornmeal and finally stuck with this one. We tasted these cornmeal muffins in a lunch buffet and I absolutely loved them for its subtle sweetness. They were pretty warm and soft, that it just melts in the mouth. Do try this recipe and let me know your thoughts.
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Ingredients
  • 1 cup Corn Meal
  • 0.5 cup All Purpose Flour
  • 0.5 cup Granulated Sugar
  • 1 cup Milk (Use any kind of milk ( Whole, 2 % or Low Fat ) )
  • 1 tbsp Butter
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 0.25 dash Salt
Instructions
  1. Preheat the oven to 350 F and proceed to combine the ingredients.
  2. In a mixing bowl, sift in the cornmeal + APF, salt, and baking powder for uniform mixing. In another mixing bowl, melt the butter and add sugar to it. Using a hand blender, beat them to form a creamy texture.
  3. Add milk to it and beat them for another 2 mins. Transfer the dry ingredients to the wet ingredients slowly and fold them together.
  4. Do not keep mixing them, just fold them together. Pull out a muffin tray and line them with muffin liners. Grease them using oil spray.
  5. Place a ladle full of the muffin dough to each liner. After filling the muffin tray, transfer them to the oven and bake for 35 mins.
  6. Insert a toothpick or a knife and check if the muffins are done. Transfer them to a cooling tray and wait until they come to room temperature. Enjoy them!
Recipe Notes

  • I used 2 % milk for this recipe. You can also use full-fat milk if you wish.
  • You can also replace whole wheat flour instead of the APF for a whole grain muffin option.
  • My oven took 30 – 35 mins for the muffins to get done. The baking time differs with each oven.