Simple Cornbread Muffins – Yummy Toddler Meals

Of all the breads that I bake, Cornbread Muffins typically appear to be on the prime of my listing—and this recipe is at all times in common rotation through the fall and winter. They’re mushy, straightforward to combine up, and retailer properly within the fridge or freezer. Oh, and the children love them!

We love corn muffins alongside soup, stews, and chili—or warmed with eggs within the morning and even on their very own as a toddler snack. I significantly love this recipe as a result of, along with being scrumptious, every muffin is stuffed with vitamin, too.

I really like this muffin recipe for youths because it’s a pleasant choice for youths with egg or dairy allergy symptoms or intolerances—or for while you’ve merely run out of eggs.

You can also make these full dimension or mini, relying in your desire. They pair very well with Vegetarian Bean Chili, Vegetarian Lentil Soup, Sluggish Cooker Black Bean Soup, Roasted Carrot Soup, and plenty of extra soups for youths!

Components You Want

These Cornbread Muffins have only a few fundamental components. To make them you’ll have to have the next objects available and able to go.

• Cornmeal: Cornmeal is the bottom for this recipe and lends the traditional cornbread taste and texture.
• All-purpose flour: This helps the muffins keep gentle and fluffy.
• Maple syrup: Slightly maple syrup provides the trace of sweetness you anticipate in corn muffins.
• Canola oil (or melted unsalted butter): Slightly fats from oil or melted butter ensures the muffins are moist and tender.
• Baking powder: This ensures the muffins rise and bake by means of correctly.
• Milk: You need to use dairy or nondairy milk on this recipe.

TIP: These are straightforward to make allergy-friendly, so use nondairy and gluten-free components as you want.

Ingredient Substitutions

• You need to use 1:1 gluten-free baking combine instead of the all-purpose and complete wheat flour.
• Use nondairy milk as wanted.
• Use honey instead of the maple syrup (for kiddos over 1) or 2 tablespoons granulated sugar and a pair of tablespoons further milk.

Step-by-Step Directions

Right here’s a have a look at the straightforward course of of creating these Simple Cornbread Muffins. Scroll all the way down to the underside of this put up for the complete data, together with the quantities and timing.

1. Stir collectively the dry components.
2. Stir within the moist components.
3. Add about 1 ½ tablespoons batter to every mini muffin cup.
4. Bake till calmly golden brown. Take away from the oven and switch to a wire rack to chill.

TIP: These are tremendous easy to stir collectively, so let the children assist with the stirring in the event that they need to get in on the cooking motion.

What to Serve with Cornbread Muffins

We wish to have these muffins with Vegetarian Bean Chili or Black Bean Soup, alongside scrambled eggs for breakfast, or as a snack with some cheese and fruit. So many prospects!

The best way to Retailer

Retailer the cooled Cornbread Muffins in an hermetic container at room temperature for as much as 3 days or within the fridge for as much as 5 days. You can even freeze them in a freezer bag with as a lot air eliminated as doable for as much as 3 months. Heat barely to serve.

Finest Suggestions for Success

• Use complete wheat flour or a 1:1-style gluten-free flour mix.
• Stir the components collectively gently.
• Make them mini or full dimension, relying in your desire.
• Serve with soups for youths, stews, chili, eggs, or as a element at snack time.
• High with butter, honey, or apple butter if desired. Cube into smaller items for youthful toddlers.

I’d love to listen to what your loved ones considered this recipe so please chime in under to share!

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• Preheat the oven to 400 levels F and grease a 24-cup mini muffin tin. (I exploit Basic Pam.)

• Stir collectively all components in a medium bowl.

• Portion 1 ½ tablespoons batter into every ready cup and bake for about 8-10 minutes or till the perimeters are calmly golden brown and a cake tester inserted into the middle comes out clear.

• Switch to a wire rack to chill. Serve heat or at room temperature.

• Retailer absolutely cooled muffins in an hermetic container within the fridge for as much as 3 days and warmth for 15 seconds within the microwave earlier than serving.
• To make full-size muffins, bake for 16-18 minutes or till a cake tester inserted into the middle comes out cleanly.
• Gluten-free: Use cup-for-cup gluten-free flour mix.
• Dairy-free: Use nondairy milk.
• Stir the components collectively gently.
• Make them mini or full dimension, relying in your desire.
• Serve with soups, stews, chili, eggs, or as a element at snack time.
• High with butter, honey, or apple butter if desired. Cube into smaller items for youthful toddlers.

Serving: 2 mini muffins, Energy: 181kcal, Carbohydrates: 25g, Protein: 3g, Fats: 8g, Saturated Fats: 1g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 4g, Trans Fats: 0.02g, Ldl cholesterol: 2mg, Sodium: 177mg, Potassium: 105mg, Fiber: 2g, Sugar: 7g, Vitamin A: 33IU, Calcium: 76mg, Iron: 1mg

This put up was first revealed October 2018.