My kids like a lot of foods that are pretty simple tasting. Organic Corn Muffins are one of those foods, topped with a little bit of unsalted butter or sugar-free fruit preserve they make the perfect whole grain snack. I usually make a big batch and put one half in the freezer, so I never really run out.
My brand of choice for this recipe is Arrowhead Mills Organic Corn Bread and Muffin Mix. It is hard to find any Organic Cornmeal, but since Arrowhead Mills is one of the few brands that offer Organic Cornmeal in their Muffin Mix I always preferred their product. Plus it makes the prep work super easy.


I replaced the recommended Canola Oil with unsalted butter and used almond milk instead of the recommended 1 1/4 cup of water. I thought the recipe on the back is fine, but a tiny bit too plain tasting. My kids usually prefer the taste of something buttery and the almond milk added some smoothness to the grainy type of batter. I have to add that I prefer my corn bread buttery and soft as well. These Organic Corn Muffins provide Calcium, Phosphorus, some iron and whole grains. Perfect for little growing bodies.


Here is what you need:

2 cups Arrowhead Mills® Cornbread & Muffin Mix
1 egg
2 tbsp honey
3-4 tbsp. unsalted butter
1 1/4 cup water, milk or almond milk

If you prefer these corn muffins low in fat you can substitute the 3-4 tbsp. of butter with only 2 tbsp. of butter, and choose water instead of milk.

– preheat oven to 350 degrees.
– put all ingredients in a bowl and mix until well blended and pour batter into greased 8×8 baking dish or into greased muffin pan.
– bake for about 25-30 minutes (8×8 square) and 18 – 23 minutes for muffins.

Let it cool down before serving.












I’m linking up with Deborah and Tina and  for Meatless Monday!