Moist and crumbly savoury corn muffins accented with fresh thyme, scallion, aged cheddar and a hit of sweetness from the corn kernels. The perfect addition to your holiday brunch table or as a side for a bowl of chili.
- ¾ cup brown rice flour
- ¾ cup Nature's Path Organic Yellow Corn Grits
- ¼ cup almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fresh thyme, finely chopped
- ½ tsp salt
- 2 flax eggs (2 tbsp ground flax, mixed with 6 tbsp water)
- 1 cup buttermilk
- ¼ cup unsalted butter, melted
- 1 tbsp honey
- 1 ½ cups grated aged cheddar cheese
- ¾ cup fresh or frozen corn
- 2 scallions, finely sliced
- A few cracks of fresh black pepper
- Preheat the oven to 375°F. Line a muffin tin with paper liners. Set aside.
- In a small bowl combine 2 tbsp of ground flax with 6 tbsp of water. Stir and set aside to thicken up.
- In a large bowl, mix together the brown rice flour, corn grits, almond meal, baking powder, baking soda, fresh thyme and salt.
- In a small bowl, whisk together the buttermilk, melted butter, honey and flax eggs.
- Add the wet ingredients to the dry and mix until it has almost come together. Reserving a little scallion and cheese for the top, fold the cheese, corn, and scallions into the batter.
- Spoon the batter into the muffin tins and sprinkle with the reserved scallion and cheese and a few cracks of fresh black pepper.
- Bake for 18 - 20 minutes, until golden. Let cool for a few minutes, then transfer to a cooling rack. Store extra muffins in the refrigerator for 3 days or freeze them for longer storage.
Joey Armstrong is a food & lifestyle photographer in Vancouver, where she mostly eats, cooks, and photographs food. When she's not on a food photo-shoot, you might find her adding to her much-too-big-for-her-apartment prop collection from thrift stores and local ceramic artists. Joey's work can be found on her website or at @joey_arm_strong.
Melissa Quantz is a Vancouver based farm-to-table photographer, holistic nutritionist, cook and recipe developer. She is a storyteller who crafts her edible tales with the colours, flavours and images of local food. To see more of her work, visit The Bounty Hunter.