My sister and her 2-year-old daughter came to San Diego for a short visit last week. My family and I were so super excited! It's been a year since we last saw them and a lot has changed. My sweet little niece is not a baby anymore (insert sad face). She's now a bouncy, energetic toddler who talks in full sentences! Awwwww...and she has the most adorably cute voice - she kinda sounds like Boo from Monsters, Inc. Oh I can't stand it! Too much cuteness!
These corn muffins are perfectly spongy and lightly sweetened, you just might gobble one up and ask for another. Not only are they absolutely delicious, they're also egg-free and dairy-free!
Makes 12 muffins
Allergy Note: contains wheat ingredients
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 Tablespoon double-acting baking powder
1/2 teaspoon salt
1 can (13.5 ounces) coconut milk, unsweetened and first pressing
1/2 cup granulated sugar
1/4 cup honey
Preheat oven to 400 degrees F. Line a muffin pan with paper liners. In a large bowl, combine flour, cornmeal, baking powder and salt. Set aside. In a smaller bowl, use an electric mixer to mix together coconut milk, sugar and honey. Pour the wet ingredients into the dry ingredients and gently mix together on low speed until combined. Using a spoon or a large scoop, portion out the muffin batter into prepared pan, filling each paper liner right up to the top. Bake for about 15 minutes or until the tops are golden brown. Allow to cool for a few minutes before removing from pan.