Savory Southern Whole Grain Corn Muffins
Indulge in the delightful taste of Southern-style corn muffins that are both nutritious and satisfying. These corn muffins feature a perfect combination of coarse and fine cornmeal, lending a unique texture that is dense and crunchy. The secret ingredients, including prune puree, add natural sweetness and moisture without the need for excessive fat, ensuring each bite is bursting with flavor and wholesome goodness. Ideal as a side dish or a standalone snack, these muffins are entirely whole grain, making them a guilt-free treat for any occasion. With the ease of preparation and the ability to freeze for later, this recipe is a staple in healthier baking.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
whole wheat flour
1 cup (measured)
cornmeal
1 3/4-2 cups (mix of half coarse and half fine ground)
baking soda
1 1/4 teaspoons (measured)
baking powder
1 1/4 teaspoons (measured)
salt
1 dash (to taste)
sugar
1 1/2 tablespoons (measured)
eggs
2 (beaten)
low-fat buttermilk
1 1/2-2 cups (measured, adjusted based on batter consistency)
prune puree
1/3 cup (approximately 2 baby food containers or less than 1/2 cup)
peanut oil or vegetable oil
1 tablespoon (measured)
Instructions
1
Preheat your oven to 425°F (220°C) and prepare a muffin tin by spraying it with non-stick cooking spray or lining it with paper liners.
2
In a large mixing bowl, combine the cornmeal, whole wheat flour, baking soda, baking powder, sugar, and salt. Whisk together until thoroughly mixed to ensure even distribution of the dry ingredients.
3
In a separate bowl, whisk together the eggs, low-fat buttermilk, peanut or vegetable oil, and prune puree until well combined and smooth.
4
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
6
Bake in the preheated oven for 20 to 30 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
7
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. For best flavor, serve warm. These muffins also freeze well for later enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Southern Whole Grain Corn Muffins?
These are nutritious and satisfying Southern-style corn muffins made with whole grain ingredients and a unique blend of cornmeal textures.
What is the texture of these corn muffins?
The muffins feature a dense and crunchy texture thanks to the combination of half coarse and half fine ground cornmeal.
Why is prune puree used in this recipe?
Prune puree is a secret ingredient that adds natural sweetness and moisture without the need for excessive fat.
Are these muffins considered healthy?
Yes, they are made with whole grains, use low-fat buttermilk, and minimize fat by using prune puree for moisture.
What temperature should I set my oven to?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How should I prepare the muffin tin?
You should spray the muffin tin with non-stick cooking spray or line it with paper liners.
What type of flour is used in this recipe?
The recipe calls for 1 cup of whole wheat flour.
What kind of cornmeal is recommended?
A mix of 1 3/4 to 2 cups of cornmeal is used, ideally half coarse ground and half fine ground.
What are the leavening agents used?
The recipe uses 1 1/4 teaspoons each of baking soda and baking powder.
How much sugar is in these corn muffins?
The recipe requires 1 1/2 tablespoons of sugar.
Which wet ingredients are needed?
The wet ingredients include eggs, low-fat buttermilk, peanut or vegetable oil, and prune puree.
Can I use vegetable oil instead of peanut oil?
Yes, you can use either peanut oil or vegetable oil for this recipe.
How do I mix the dry ingredients?
Whisk the cornmeal, whole wheat flour, baking soda, baking powder, sugar, and salt together in a large mixing bowl until thoroughly mixed.
How should the wet ingredients be prepared?
Whisk the eggs, low-fat buttermilk, oil, and prune puree in a separate bowl until the mixture is smooth.
What is the correct way to combine wet and dry ingredients?
Gradually pour the wet mixture into the dry ingredients and stir gently until just combined.
Is it okay if there are lumps in the batter?
Yes, you should be careful not to overmix the batter; a few lumps are perfectly fine.
How much batter should go into each muffin cup?
Spoon the batter into the tin, filling each cup about two-thirds full to allow room for the muffins to rise.
How long do the muffins need to bake?
Bake the muffins for 20 to 30 minutes in the preheated oven.
How can I tell when the muffins are done?
The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
What is the cooling process for the muffins?
Allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Can these corn muffins be frozen?
Yes, these muffins freeze well, making them a great option for later enjoyment.
How should these muffins be served?
For the best flavor, it is recommended to serve the muffins warm.
What can I use if I don't have bulk prune puree?
You can use approximately 2 baby food containers of prune puree to reach the 1/3 cup required.
How much buttermilk should I use?
Use between 1 1/2 to 2 cups of low-fat buttermilk, adjusting the amount based on your desired batter consistency.
Are these muffins suitable as a side dish?
Yes, they are ideal as a side dish or as a standalone snack.
What makes this a Southern recipe?
The use of buttermilk and cornmeal follows traditional Southern quick bread preparation methods.
Is the salt amount fixed?
The recipe calls for a dash of salt, but it can be adjusted to taste.
How many ingredients are in this recipe?
There are 10 main ingredients required for these corn muffins.
Is this recipe suitable for breakfast?
Yes, the whole grain content and ease of preparation make them a great breakfast option.
What category of food do these muffins fall into?
They are categorized as a quick bread and a healthy baking snack.