Corn Muffins

Happy Thanksgiving week! I'm looking forward to a week of cooking and baking, and I don't mean just Thanksgiving food! 

These are a great corn muffin base. Nothing fancy, but these come out very tender, slightly crunchy and definitely a good addition to soup or salads. Or just for an afternoon snack! There really is no cap on what you could add to these, either. I've been making them for several weeks to go with my lunches and I started by just adding corn, then tried corn, sausage and cranberries. I loved both ways!



Corn Muffins
Adapted from All-Recipes 

1/2 cup cornmeal
1/2 cup whole wheat pastry flour
1/4 cups white sugar
1 teaspoon baking powder
1/2 cup oat bran
1/4 teaspoon salt
1 egg
1/8 cup canola oil
3/4 cup milk (I use skim)

Preheat oven to 400 degrees F. Grease a muffin tin (for 6 muffins).

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, oat bran and salt.  Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. 

Bake at 400 degrees for 15 to 30 minutes, or until a toothpick inserted into muffin comes out clean. 

*I have made these with an addition of 1 cup of frozen corn and with 1/2 cup frozen corn, 1/2 cup chopped cranberries and 1/2 cup browned chicken sausage.