Even though it’s almost Spring and the days are getting warmer, the evenings still get chilly. On cool evenings something warm and comforting always sounds good. Something along the lines of a steaming bowl of soup and a warm corn muffin. Yep that will hit the spot!
Today I’m sharing with you my recipe for honey corn muffins featuring Siggi’s Swedish style Filmjölk. Filmjölk is a non-fat drinkable yogurt that comparable to a thin smoothie. I must admit I’m pretty much obsessed with Siggi’s Dairy and their products. For more insight about the company check out my previous post, where I did a review of the company and why I love their products. You can also visit their website www.siggisdairy.com for even more information and to find a location where it is sold near you!
These muffins are only slightly sweetened so you can completely justify drizzling honey on the top. These muffins are hearty and comforting given the medium-ground corn meal I used. It provides a wonderfully authentic corn bread texture. I decided to use the Plain Siggi’s filmjölk in place of buttermilk in this recipe. The plain is pretty comparable to buttermilk in flavor but is a little thicker so I had to reduce the amount of liquid down by 1/3 to compensate. I love using the filmjölk in recipes. It’s a nutrient dense alternative that has the addition of probiotics, so your gut will thank you!
If you feel the need to make something comforting before the weather gets nice and warm, I suggest you make a batch of these hearty honey corn muffins. Their a tasty accompaniment to a warm meal but make wonderful after dinner treat as well!
Honey Corn Muffins featuring Siggi's Dairy
- 1 1/2 cup Corn Meal
- 3/4 cup Whole Wheat Pastry Flour or gluten-free alternative
- 2 teaspoon Baking Powder
- .5 tsp Iodized Salt
- .5 tsp Baking soda
- 8 oz Filmjölk Plain
- 1/4 cup Honey
- 2 large Egg Whites
- 2 tbsp Oil
Preheat the oven to 400 degrees.
Spray a 12-cup muffin tin with non-stick spray or you may use liners. Fill the remaining four cups with 1/4 cup of water to help even out the baking.
In a large bowl, combine the corn meal flour, baking powder, baking soda and salt.
In a medium bowl, combine the filmjölk, honey, egg whites and oli.
Add the wet ingredients to the dry ingredients and fold together until just incorporated. The batter should be light and fluffy. Do not over mix.
Using a large spoon fill the muffin tin with the batter. Bake for 16-18 minutes. To tell if they're done, insert a toothpick into the center of the muffin, they toothpick should come out clean.
If desired serve warm with a drizzle of honey.
Recipe NotesThis recipe make 8 large muffins but can be made into 16 mini-muffins. Just decrease cooking time to 10-12 minutes.