Love that coconut oil! This time I used it in an old recipe for corn muffins, which are among my favorite breakfast breads.
Corn muffin recipes are like roasted chicken or potato salad. You can make dozens of changes and it’s still what it is. So, for example, I’ve added crushed cashews, crumbled cheese, chopped herbs, chopped chili peppers, raisins, sun-dried tomatoes, bits of chorizo. Not all at the same time of course.
But this time I wanted to see if coconut oil would be good, because of its health benefits. I discovered that it leaves a lovely, sweet tropical flavor even when it’s baked into food.
I loved the result. Tender, luscious corn muffins. Breakfast today was dee-lish.
Corn Muffins with Coconut Oil and Maple
3 tablespoons coconut oil
2 tablespoons vegetable oil
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons pure maple syrup
1 large egg
2/3 cup milk
Preheat the oven to 425 degrees. Lightly grease 8 muffin tins. Melt the coconut oil, mix with the vegetable oil and set it aside to cool. In a bowl, mix the cornmeal, flour, baking powder and salt. In another bowl mix the maple syrup, egg, milk and cooled oils, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Spoon equal amounts into the muffin tins. Bake for 20-25 minutes or until golden brown. Makes 8