Soy Flour and Coconut Oil Cornbread Muffins

This cornbread muffin is a treat for us as the rich silky sweet flavor of the coconut oil and the whole kernel corn play off ofMy cornbread muffins each other perfectly. With ingredients such as cornmeal, soy flour, and coconut oil, and whole kernel corn, these muffins are hearty, healthy, and super moist!

The soy flour adds a nutritious bonus with its high quality of protein and iron. I like using coconut oil because it has some surprising benefits with its heart healthy properties as well as its virus and bacteria fighting power. I have used creamed corn in this recipe and it has worked well (just add a ¼ cup of extra flour so the batter isn’t so runny) but I like the nice fresh crunch the whole kernel corn gives this muffin. This recipe goes together quickly and bakes in 20 minutes, so making them fresh right before dinner and having them piping hot on the table is possible!

This recipe makes approximately 12 muffins.

1/4 cup of coconut oil (melted)

1 cup of warm milk (it is warmed so it does not harden the coconut oil when mixed)

1 large egg at room temperature

1 cup of cornmeal

1 cup of soy flour

1/4 cup of sugar

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1 and 1/2 teaspoon of baking powder

1 cup of fresh or frozen whole corn kernels

Preheat your oven to 425°F. In a medium bowl, whisk together the warm milk, coconut oil, and egg.

Oil, milk, and egg

Mixing up the wet ingredients

Add the rest of the ingredients except for the corn, and mix together until combined. The mixture should be thick, but wet. Add in the corn and mix until incorporated throughout.

Adding the dry ingredients

Mixing in the corn

Coat your muffin pan generously with cooking spray. Spoon (an ice cream scoop also works great) your muffin mixture into the muffin cups, filling each about 3/4 of the way. By not filling them all the way, you prevent them from rising over the top of the muffin pan and splitting.

Muffin mix in the muffin cups

Bake at 425°F for 20 minutes, or until brown around the edges and a toothpick inserted into the center of your muffins comes out clean. Serve warm with butter and local honey!  These are great hearty muffins to eat anytime and with anything, but they go terrific alongside a bowl of homemade chili!

Hot cornbread muffins!

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