Straightforward Cornbread Muffins – Yummy Toddler Meals

Of the entire breads that I bake, cornbread muffins usually appears to be on the high of my listing—and this recipe is all the time in common rotation through the fall and winter. They’re gentle, simple to combine up, and retailer effectively within the fridge or freezer. Oh, and the youngsters love them!

Cornbread Muffins

We love corn muffins alongside soup, stews, and chili—or warmed with eggs within the morning and even on their very own as a toddler snack. I significantly love this recipe as a result of, along with being scrumptious, every muffin is crammed with vitamin, too.

I really like this muffin recipe because it’s a pleasant possibility for teenagers with egg or dairy allergic reactions or intolerances … or for while you’ve merely run out of eggs.

You can also make these full measurement or mini, relying in your choice.

Components You Want

These wholesome muffins have just some primary elements. To make them you’ll want:

• Cornmeal: Cornmeal is the bottom for this recipe and lends the basic cornbread taste and texture.
• All-purpose flour: This helps the muffins keep mild and fluffy.
• Maple syrup: A bit of maple syrup provides the trace of sweetness you anticipate in corn muffins.
• Canola oil (or melted unsalted butter): A bit of fats from oil or melted butter ensures the muffins are moist and tender.
• Baking powder: This ensures the muffins rise and bake by correctly.
• Milk: You should utilize dairy or nondairy milk on this recipe.

TIP: These are simple to make allergy-friendly, so use nondairy and gluten-free elements as you want.

Ingredient Substitutions

• You should utilize 1:1 gluten-free baking combine rather than the all-purpose and entire wheat flour.
• Use nondairy milk as wanted.
• Use honey rather than the maple syrup or 2 tablespoons granulated sugar and a pair of tablespoons further milk.

Step-by-Step Directions

Right here’s a take a look at the easy course of of constructing these simple cornbread muffins. Scroll right down to the underside of this publish for the total data.

1. Stir collectively the dry elements.
2. Stir within the moist elements.
3. Add about 1 ½ tablespoons batter to every mini muffin cup.
4. Bake till frivolously golden brown. Take away from the oven and switch to a wire rack to chill.

TIP: These are tremendous easy to stir collectively, so let the youngsters assist with the stirring in the event that they need to get in on the cooking motion.

What to Serve with Cornbread Muffins

We wish to have these muffins with Veggie Chili or Black Bean Soup, alongside scrambled eggs for breakfast, or as a snack with some cheese and fruit. So many potentialities!

Tips on how to Retailer

Retailer them in an hermetic container at room temperature for as much as 3 days or within the fridge for as much as 5 days. You may as well freeze them in a freezer bag with as a lot air eliminated as potential for as much as 3 months. Heat barely to serve.

Finest Suggestions for Success

• Use entire wheat flour or a 1:1-style gluten-free flour mix.
• Stir the elements collectively gently.
• Make them mini or full measurement, relying in your choice.
• Serve with soups, stews, chili, eggs, or as a element at snack time.
• High with butter, honey, or apple butter if desired. Cube into smaller items for youthful toddlers.

I’d love to listen to what your loved ones considered this recipe so please chime in beneath to share!

• Preheat the oven to 400 levels F and grease a 24-cup mini muffin tin. (I take advantage of Traditional Pam.)

• Stir collectively all elements in a medium bowl.

• Portion a heaping 1 tablespoon batter into every ready cup and bake for about 8-10 minutes or till the perimeters are frivolously golden brown and a cake tester inserted into the middle comes out clear.

• Switch to a wire rack to chill. Serve heat or at room temperature.

• Retailer absolutely cooled muffins in an hermetic container within the fridge for as much as 3 days and warmth for 15 seconds within the microwave earlier than serving.
• To make full-size muffins, bake for 16-18 minutes or till a cake tester inserted into the middle comes out cleanly.
• Gluten-free: Use cup-for-cup gluten-free flour mix.
• Dairy-free: Use nondairy milk.
• Stir the elements collectively gently.
• Make them mini or full measurement, relying in your choice.
• Serve with soups, stews, chili, eggs, or as a element at snack time.
• High with butter, honey, or apple butter if desired. Cube into smaller items for youthful toddlers.

Serving: 2mini muffins, Energy: 181kcal, Carbohydrates: 25g, Protein: 3g, Fats: 8g, Saturated Fats: 1g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 4g, Trans Fats: 0.02g, Ldl cholesterol: 2mg, Sodium: 177mg, Potassium: 105mg, Fiber: 2g, Sugar: 7g, Vitamin A: 33IU, Calcium: 76mg, Iron: 1mg

This publish was first revealed October 2018.