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