Egg-free Corn Muffins

Breakfasts were always a big deal to my husband. Personally, I’ve never been a fan, but he always had large morning meals as a child and it stayed with him into adulthood. Having a child who’s allergic to eggs has made breakfasts a little more difficult, but certainly not less entertaining. In fact, more times than not, it’s a comedy show just watching them both try to get down whatever weird concoction of food I normally would put on their plates any given Sunday. In an effort to take matters into his own hands, my husband set out on a quest to find egg-free corn muffins that actually tasted decent. He found the below, which was wholeheartedly approved by both parties over here.

While I personally would always MUCH prefer eating shortbread squares for breakfast instead, my hunch is that these low-fat corn muffins will probably help you live a little longer too.

CORN MUFFINS INGREDIENTS:

  • 1.25 cups flour
  • 1 cup yellow cornmeal
  • 2/3 cup granulated sugar (we used a bit less)
  • 1 TB baking powder
  • 1.25 cup milk (some people use almond milk)
  • 1/3 cup canola oil (some people use applesauce)

CORN MUFFINS INSTRUCTIONS:

  1. Preheat oven to 400 degrees; lightly grease a muffin pan or use paper liners (we used oil).
  2. Combine flour, cornmeal, sugar and baking powder.
  3. Add milk and oil, stirring until well-combined.
  4. Pour and bake for 17 minutes, until a toothpick inserted in the center comes out clean.

Serve with milk and try to eat it warm, if possible.