Making a moist and flavorful corn muffin without butter, oil, milk, refined sugar, or eggs used to be a challenge until I was inspired by a recipe for Double Corn Muffins in the Forks Over Knives Flavor cookbook by Darshana Thacker. Her recipe is excellent but I want a lighter muffin so I use whole grain spelt flour or Hayden Flour Mills all purpose flour (instead of whole wheat flour which is a heavier flour), medium grain cornmeal (instead of coarse) and add a teaspoon of baking soda and a teaspoon of apple cider vinegar to help leaven the muffins more than by using baking powder alone.
Whereas most corn muffins taste like corn but are often dry, these corn muffins are moist and delicious because fresh off-the-cob kernels are used along with medium coarse cornmeal and almond flour that provides just the right amount of granular texture. The result is best described as “the best ever corn muffins, period.” Read more
Corn or “maize” has been getting bad press over the past few years primarily because its best attributes – speed and versatility – can also be its worst, thus inviting criticism. Corn grows rapidly in diverse climates and as such is grown throughout the world although the USA and China are the largest producers. In its most pure form, corn is a grain cultivated and harvested early with the kernels used as a vegetable because its natural sugar content is at its highest early: hence the word “sweet corn.” High in fiber, magnesium, phosphorus, thiamin, and vitamin C, corn is also low in fat and sodium. Read more