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Corn Muffins with a Peanut Butter Twist

Course Breakfast
Servings 24 mini-muffins
Author Carolina Jantac, MS, RD, LD


  • 1 ¼ cup flour we prefer using whole wheat
  • ¾ cup corn meal
  • ¼ cup sugar you can substitute for honey as well, a little under ¼ cup
  • 2 tablespoons of baking powder
  • ½ teaspoon of salt
  • 1 cup milk of your choice
  • ½ cup of Once Again Creamy Peanut Butter
  • 1 egg
  • ¼ cup coconut oil or ¼ cup applesauce


  1. Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. Mix well and set aside. In a separate bowl, mix milk, peanut butter (softened you may need to  heat it in a  small pot  using  low heat for 10 minutes, and  then add it to the mixture), oil or applesauce.
  2. Lastly, add the beaten egg. Now combine  the dry mixture, blending it well into the wet mixture. Mix well, but take care not to over-mix.
  3. Pour into mini-muffin pan or the pan of your choice and take it to an  oven, preheated to 400 degrees and bake for 15 to 20 minutes, depending on the pan you use. Check by inserting a toothpick.  If it comes out clean, then the muffins are done. Serve warm with butter or extra peanut butter. Freeze leftovers in an airtight container for up to 30 days.

Recipe Notes