Featured Recipes Salt-Free

Corn Muffin Recipe

Our editors at Lightposts love to eat muffins in the morning. Our favorite, by far, is the corn muffin. The recipe is so simple and the muffins are delicious. You can even use this recipe to make bread if you prefer.

Cut these delicious muffins in half, and toast in a toaster oven with butter on top – so delicious in the morning with a cup of hot coffee. And the aroma that fills our office in the morning is almost spiritual.

You’ll notice, as with most of the recipes on our website, there is no salt added. You can add salt to your corn muffins if you prefer, but we leave it out and we don’t miss it. We’re trying to cut down on fat too. So, this recipe is pretty good for that too.


1 cup yellow or white cornmeal

1 cup all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1 large egg

1cup milk

1/4 cup vegetable or canola oil

Preheat the over to 400 degrees. Place paper muffin cups in a muffin tin. If you have no cups, lightly grease the muffin tin and sprinkle with flour.

Add the dry ingredients to one medium size bowl and set aside. Add the wet ingredients to another medium size bowl, beat slightly with a whisk, and add to dry ingredients. Stir until mixed. Batter will be lumpy.

Fill each muffin cup until they’re about 3/4’s full. Bake for 20 to 25 minutes. Test with toothpick. When the toothpick is dry, the muffins are done.

Serve warm, or cut in half and toast in toaster over with butter on top. If you prefer your muffins a little sweeter, try sprinkling some confectionary sugar on top. Just delicious!

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