The Humble Muffin

Too hard, too course, too dry, too sweet - what exactly is the perfect corn muffin? I suppose it really depends on the taste of the individual, however, my ideal corn muffin is something that isn’t overly sweet and can be the absolute perfect accompaniment to chilis and stews or drenched in gravy for breakfast. This is a simple little recipe but, as I state many times, simplicity is always the best.

A traditional southern cornbread is straight cornmeal but that often leaves the texture to be mealy and dry. The texture in these babies is spectacular; fluffy and moist and definitely not dry.. In my muffins for additional fiber, I threw in some flax seeds which also give a light nutty taste. It isn’t necessary but it’s always good to get in extra fiber. If you desire a sweeter muffin for breakfast purposes, increase the amount of sugar by a fourth and toss in some flour dusted berries or favorite dried fruit. I think dried cranberries would be amazing.

As for me, I merely enjoy a straight forward traditionally plain corn muffin.




Fluffy Golden Corn Muffins (Gluten Free/Dairy Free/Low Sugar/Low Fat)
¾ cup yellow cornmeal
½ cup soy flour
½ cup cornstarch
1 tsp baking soda
2 tsp baking powder
½ tsp xanthan gum

2 tbsp sour cream or margarine
1 cup milk or dairy alternative
1/3 cup sugar substitute
2 eggs

2 tsp flax seeds (optional)

Preheat your oven to 400 degrees. Line and grease 12 muffin cups.

Sift the dry ingredients into a bowl followed by the addition of the wet. Stir until combined, fill cups then bake for 15-20 minutes or until golden brown.

Serve warm with chili, a stew, or slathered in margarine or jam. Mmm!!