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Corn Muffins

These delicious dairy-free corn muffins are made with Andre Prost Coconut Milk and filled with whole grain goodness.
10 minutes to assemble
5 minutes to rest
15-20 minutes to bake
Total time: 30-35
12-14 muffins
1-13.5 oz can Andre Prost Coconut Milk
1 egg
1/3 cup safflower oil
1 cup corn meal
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup honey, warmed
Step 1
Preheat oven to 400° F. Line a 12 cup cupcake tin with paper liners.
Step 2
Add Coconut Milk, egg and oil to a large bowl. Beat until combined. Sift corn meal, all-purpose flour, whole wheat flour, sugar, baking powder* and salt into liquid ingredients. Mix until just combined and let batter rest for a full 5 minutes but not over 10 minutes. Spoon into prepared muffin tins 3/4 full.
Step 3
Bake for 15-20 minutes. Remove muffin tin to wire rack and cool 5 minutes. Meanwhile, heat honey until just warmed. Brush tops with honey and serve.

*Double acting baking powder needs to rest a few minutes to activate the first action; then the heat of the oven activates the second action.
  • Have extra muffin batter but not another cupcake tin?  Use Mason jar bands, no … not lids!! That’s right, just place as many bands that you need, right-side up on a baking sheet.  Then place a cupcake liner into each band, making sure bottom of liner is on the baking sheet. Carefully fill liners with batter and bake with muffins!
  • To make a corn bread: follow directions above, except pour batter into a greased 9 X 9 inch pan.  Bake: 18-22 minutes.