Corn Muffins

Rationale: easy, make-ahead, freezes well

Variations: add cranberries (whole or dried) for the holidays.

Serving suggestion: serve with your favorite soup or chili, unless you’ve exercised a lot – stick to just one!


  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar (up to 1/3 cup if you like it sweet)
  • 4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1 cup soymilk
  • 1/4 cup canola oil
  • 2 cups frozen corn


Preheat oven to 425°F.  Spray 12-muffin muffin tin with nonstick cooking spray.

Combine the ground flax seed and water in a bowl, microwave for 2-3 minutes and let cool a little, stirring occasionally until thick. Set aside.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.

Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not over-beat). Fold in the frozen corn.

Divide between 12 muffin sections of the prepared baking pan. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.

Cool on wire rack 10 minutes.

Makes 12 servings.

Nutrition per serving for 12 servings (made with 1/4 cup sugar):

  • Calories: 175
  • Fat: 6g
  • Protein: 3.5g
  • Fiber: 1.8g
  • Sugar: 6.6g
  • Iron: 5.8% RDA