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Parve
Easy
20 Minutes
Diets 
You may be familiar with corn bread, which is traditionally served alongside savory foods to mop up gravy. While corn muffins have similar ingredients, they’re baked in a muffin tin as opposed to in a baking pan, they’re sweeter than corn bread (while still not too sweet), and they’re served as a dessert or snack as opposed to as a side dish. These muffins take literally 20 minutes from start to finish, are so simple to make, and use just a bowl and a mixing spoon.
1 and 3/4 cups Mishpacha Flour
1 and 1/4 cups fine cornmeal
1/2 cup sugar
1/4 cup Gefen Maple Syrup
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
2 eggs
zest of 1 lemon
1 cup blueberries, tossed with 1 tablespoon Mishpacha Flour
1/2 cup almond milk
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a metal muffin pan with flour and baking spray.
In a mixing a bowl, combine all dry ingredients. Make a well in the center and add all the wet ingredients. Mix until all ingredients are just incorporated. Do not overmix. Gently fold in blueberries.
Fill muffin cups to the top and bake for 15 minutes
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and is mishpacha flour regular flour?
is cornmeal cor starch?
these were super delicous i just ommited the blueberrys since i dont love cooked fruit
delicious
These were delicious and easy to make, perfect for anytime, follow the directions exactly, left out lemon zest and blueberries and they were yummy