Boulder Corn Muffins

From the Silk test kitchen

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Servings
12
Total Time
30 min

Boulder Corn Muffins
Ingredients
  • 1 1/2 cup (125 ml) cornmeal
  • 3 Tbsp (45 ml) cornstarch
  • 1 Tbsp (15 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1 1/4 cups (300 ml) flour
  • 2 cups (500 ml) Silk Unsweetened or Original soy, almond or coconut beverage
  • 1/4 cup (60 ml) oil
  • 3-4 Tbsp (45-60 ml) sugar or honey   
  • 1 can sweet corn, drained

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Preparation
  • Preheat oven to 200°C (400°F).
  • Mix the dry ingredients together in a large bowl.
  • Add Silk, oil and sugar or honey. Mix until thoroughly combined. Fold in corn.
  • Lightly oil muffin tins and divide batter among them, filling each 3/4 full.
  • Bake for 15-18 minutes.
  • Serve hot.