Bran Corn Muffins

and today….a recipe

Bran Corn Muffins

1/4 cup vegetable oil
1/4 cup butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 T honey
1 egg
2 t baking powder
1/4 t baking soda
1/2 t salt
1/2 cup cornmeal
2 cups whole wheat flour
1/2 cup white flour
1/2 cup sunflower seeds
2 T wheat germ
2 T ground flax seed
1 c milk

Combine the first 4 ingredients. Add the egg and honey. Then mix in the powder, soda and salt. Mix well. Combine the flours, cornmeal, wheat germ and seeds in a separate bowl and add to the butter mixture, alternating with the milk, little by little.

Spray a mini muffin tin (or regular muffin tin) with canola oil and fill with muffin batter. Bake at 375 for 17 minutes for mini muffins and 22 minutes for regular muffins.

Cool and enjoy!

These were a hit around here. :)

I adapted this recipe from a recipe in my go-to baking cookbook, Passion for Baking.


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About robyn

I stopped teaching Kindergarten in 2005 to become the mom of two crazy boys here in Brooklyn. At first I thought being a stay at home mom meant that I needed to pour all my time and energy directly into my sons, but I realized somewhere along the way that being a rockstar mom meant not only taking good care of my boys, but also taking good care of myself. And taking good care of myself means pursuing something creative...just about everyday. I started Made In Brooklyn to motivate myself in my creative goals as well as share my work with others and perhaps inspire them in their own creative journeys.
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4 Responses to Bran Corn Muffins

  1. Melissa says:

    Oooh- I have to try these!

  2. Melissa says:

    Wait- where’s the bran?

  3. Beth says:

    I loved these muffins! I substituted the oil with unsweetened applesauce and didn’t use the white sugar. They were perfectly sweet with a very nice moist texture. I also put chia seeds on top for some added crunch and nutrition. I’ll definitely make these again! Thanks for the great recipe.

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