These corn muffin are moist and slightly sweet. Freshly grind your corn kernels for the best flavor. I use Einkorn for the wheat, but you can substitute Kamut or soft white wheat.
Corn Muffins
- 190 grams of corn kernels, freshly ground into flour
- 130 grams of Einkorn wheat berries, freshly ground into flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 Tb butter, melted
- 4 Tb vegetable oil
- 2 Tb honey
- 1 cup of buttermilk
- 2 eggs
Preheat oven to 375 F. Line a 12 cup muffin pan with paper liners.
In a large bowl, combine the corn flour, wheat flour, baking powder, baking soda, and salt. Mix well. In a separate bowl, mix the melted butter, oil, honey, buttermilk, and eggs until well combined. Gently fold the dry ingredients into the liquid ingredients.
Spoon the batter into the lined muffin cups. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Enjoy!