Corn 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

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. Preheat oven to 400°F. Line a 12 cup cupcake tin with paper liners.
  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.
  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.

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