Corn Muffins
1 ¼ cup whole grain corn flour
½ cup oat flour – blend whole oats in a blender and bam! oat flour 🙂
2 tbsp unsweetened almond milk
¼ cup local honey
½ cup organic plain Greek yogurt
1 large egg
1 tsp vanilla extract
1 tbsp coconut oil, room temp/liquid
¼ tsp pink salt
½ tsp baking soda & ½ tsp baking powder
Preheat oven to 350.
Line muffin tins with paper liners or coat with cooking spray.
In a medium bowl, combine all dry ingredients.
In another bowl, whisk together all of the wet ingredients until thoroughly combined.
![](https://lindseyfishernc.com/wp-content/uploads/2019/06/corn.jpg)
Combine wet and dry ingredients carefully.
Do Not Overmix.
Scoop batter into muffin tins (about ½ full) and bake for 18-20 minutes.
These are great any time of year!
Enjoy at your next summer BBQ or in the fall with your favorite chili dish.