Oil Free Cornbread Muffins Recipes

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

CRANBERRY AND OLIVE OIL CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
• For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
• Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
• Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
• Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
• Enjoy!

OIL FREE CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 F. Lightly spray cooking oil on a muffin tray. Avoid cupcake liners because the muffins will stick to the paper.
• In a large bowl use a potato masher or heavy spoon to mash the corn kernels. They won't completely break down, but you want them to be broken into smaller pieces and the natural liquids to release.
• Mix in the maple syrup, non-dairy milk, and apple sauce.
• In a separate bowl whisk together the corn meal, whole wheat flour, baking powder, and salt.
• Fold the dry ingredients into the wet until fully combined.
• Divide the batter evenly between the 12 muffin molds. Each muffin will have approximately 3/4 cup of batter.
• Bake on the middle rack for 16-20 minutes. The tops of the muffins should be lightly browned and an inserted toothpick should come out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer the muffins to a cooling rack and allow to cool to room temperature before enjoying or storing in an airtight container or bag.
• These muffins freeze well for longer storage. They are good on the counter, in an airtight container, for up to a week. Refrigerating them will dry out the muffin too much.