Corn muffins are delicious, nutritious and versatile. They make a great breakfast, snack, or side dish. They can be made quickly and easily with pantry staples. This batter can also be poured into a pan to make cornbread instead, just increase baking time.

Ingredients

• 1 cup of Stone Ground Soft Red Wheat or Stone Ground Spelt

• 1 cup of Stone Ground Heritage Cornmeal (Jimmy Red Cornmeal or Blue Clarage Corn Meal)

• 2/3 cup sugar

• 3.5 tsp baking powder

• 1 tsp salt

• 1 cup milk

• 1 large egg

• 1/3 cup melted butter

Instructions

1. Preheat oven to 350 degrees F and grease a muffin tin with butter or cooking spray.

2. Combine the dry ingredients in a large bowl, whisking to mix well.

3. In another bowl, lightly beat the eggs, add milk and melted butter, and whisk to combine.

4. Pour the wet ingredients into the dry, a little at a time, until just combined, being careful not to over-mix.

5. Pour into prepared muffin tin, filling about 2/3 of the way.

6. Bake until a knife inserted in the middle comes out clean. Baking time will vary depending on the size of your muffins. Small muffins will be ready in 10-15 minutes, larger ones (such as these) in about 20-25 minutes.