Confetti Corn Muffins

I am addicted to just about any form of corn, and cornbread is definitely one of my favorite. These soft, slightly sweet corn muffins are a close second. I’ve cooked up two batches of muffins in the past week, and they’ve been a big hit with my brother and his kids.

Confetti Corn Muffins

1 cup cornmeal

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons brown sugar, or sweetener of your choice

2 eggs (or flax egg)

1 cup buttermilk or milk of your choice

1/4 cup oil or melted butter

Chopped onion and sweet peppers (optional)

Preheat oven to 400ºF. Mix together dry ingredients in a bowl. Make a well and add egg, milk, and oil. Stir just until smooth, then fold in chopped vegetables if desired and spoon into a greased muffin tin. Bake 15 minutes, let cool, and enjoy. Or, for a great pan of cornbread, pour the batter into a greased 9×9″ baking pan and bake about 20-25 minutes. Yum!

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