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Baked corn bread muffins in a bowl with a white towel with two next to the bowl and serving dishes all on a white surface
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Easy Corn Bread Muffins

Making corn bread muffins is a great way to make them easier to eat. This dairy free version is a perfect side dish.
Course Appetizer, Side Dish
Cuisine American
Diet Vegetarian
Keyword corn bread, corn bread muffins, cornbread, cornbread muffins, cornmeal, dairy free
Dietary Needs Dairy-Free
Cooking Method One-Pan Meals
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pieces
Calories 110kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/4 cup vegetable oil
  • 1 egg beaten

Instructions

  • Heat the oven to 400F and grease a muffin pan or line it with paper liners or aluminum foil
  • In a medium bowl, whisk the dry ingredients: flour, cornmeal, sugar, baking powder, and salt
  • Slowly stir in the wet ingredients: milk, oil, and egg until just moistened
  • Pour the batter into the muffin tin
  • Bake for about 15-20 minutes or until golden brown
  • Cool on a wire rack for 5 minutes

Nutrition

Serving: 1each | Calories: 110kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 130mg | Potassium: 118mg | Fiber: 1g | Sugar: 4g | Vitamin A: 20IU | Calcium: 59mg | Iron: 1mg