Nov 5 2020
Makes 12 muffins
I love these corn muffins, they are so light and fluffy! They paired really nicely with my chili tonight but will be equally super delicious with some nut butter or even just plain butter!
Preheat the oven at 375F.
Assemble all the dry ingredients in a large bowl. Do the same with the wet ingredients and combine both.
Add the corn and jalapeño in some or all of them (depending how you want it). I did 3 plain, 6 with just corn and 3 with both corn and jalapeño, so everyone would be happy.
Bake for 18-20 minutes or until a toothpick comes out clean.
Enjoy on their own, with chili, creamy nut butter or simply with regular butter and flaky salt... These are super yummy. They freeze well if you don't plan to eat them all right away.