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:
- Preheat oven to 400 degrees; lightly grease a muffin pan or use paper liners (we used oil).
- Combine flour, cornmeal, sugar and baking powder.
- Add milk and oil, stirring until well-combined.
- 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.