Ingredients
- 1/2 cup Flour Blend (See Make-Ahead Recipe below)
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 1/2 cup White Puree (See Make-Ahead Recipe below)
- 1/2 cup fresh or frozen corn kernels, pureed
- 1/4 cup shredded low-fat cheese
Directions
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Preheat oven to 350 degrees and line a muffin tin with paper liners. In a mixing bowl, whisk together the Flour Blend, cornmeal, baking powder, baking soda, and salt. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, White Puree, and pureed corn. Fold the wet ingredients into the dry and mix until flour is just moistened (don’t over-mix or the muffins will be dense). Scoop the batter into muffin tins, filling just over the top. If you’re using mini-muffin cups, scale back quantities to fit into the smaller sized cups. Sprinkle with shredded cheese, and bake for 22 to 24 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.