The next time you prepare stew or soup for your slow cooker, try pairing it with these corn muffins. Nikki Sheriff took a traditional recipe and reduced the carbs to make it her own.
I've never had a first attempt turn out good. I had my doubts on my first attempt of these corn muffins. All the while putting it together, I was thinking "These aren't going to be sweet enough...This batter is too thin, they're not going to work...I'm going to have to try this a few more times before I get it." Then, I pulled them from the oven, popped one out, and took a bite.
They're moist, not too crumbly and perfectly sweet. I don't even feel like I need to put any honey on them. I don't even feel the need to put any butter on them. I like them just the way they are.
To make 12 muffins
- 1/3 cup yellow cornmeal
- 1/3 cup almond meal/flour
- 1/4 cup all-purpose flour
- 3 TBL Splenda brown sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup skim milk
- 1/2 TBL lemon juice
- 1 egg
- 1/3 cup vegetable oil
- Preheat your oven to 325 degrees F.
- In a small bowl, add the milk and the lemon juice. Set aside.
- In a large bowl, add the cornmeal, almond meal, flour, brown sugar, baking soda and salt. Whisk it together, breaking up all the clumps.
- In a separate bowl, beat the egg and oil together with a whisk. Add the milk/lemon juice mixture and stir together.
- Add the wet ingredients into the dry ingredients and stir until everything is moist, but don't over-mix.
- In a sprayed (use baking spray) and floured muffin tin, pour in a scant 1/4 cup of batter into the cups so it is only about halfway full.
- Bake for 15-18 minutes or until a toothpick put into the center comes out clean.