birthday corn muffins

This is an honorary post of sorts. It’s my brother’s birthday tomorrow and he is the biggest corn lover I know. Stick a candle in one of these bad boys and taste all your wishes coming true.

muffins

• 2 Tbsp ground flax seed

• 6 Tbsp water

• 1 cup all-purpose flour

• 1 cup masa harina - cornmeal is also acceptable*

• 1/4 cup sugar

• 4 tsp baking powder

• 1 tsp salt

• 1 cup oat milk

• 1/4 cup coconut oil, melted

• 1/4 - 1/2 cup frozen corn kernels (optional)

paprika coating

• 1 Tbsp+ smoked paprika

• 1 Tbsp sugar

• .5 Tbsp salt

• 2 Tbsp coconut oil

DIRECTIONS

Preheat oven to 425°F.

Make the egg replacement - Heat 6 Tbsp water and mix with 2 Tbsp ground flax seed. Set aside and watch for the mixture to thicken, about 5 minutes.

Meanwhile, whisk together flour, masa harina, sugar, baking powder, and salt.

Add flax egg, oat milk, and coconut oil to the dry ingredients. Mix together until just incorporated; do not overmix. Stir in corn, if desired.

Turn into lined muffin tin. Mix together coconut oil, smoked paprika, sugar, and salt. Brush onto tops of muffins. You could alternately rub solid coconut oil over the tops then sprinkle on your paprika mixture.

Bake for 20-25 mins. You can do a toothpick check or whatever methods you typically use to determine whether it’s baked to your liking.

The dough won’t expand too much, so don’t be afraid to give each cup a hefty fill. I ended up with 8 muffins, but even a baking pan or skillet works fine. *Masa harina will impart a slightly soured and “cornier” flavor, while cornmeal will be more subtle because it does not undergo nixtamalization. I turn tortillas out of my kitchen constantly, so it just happens to be that I always have masa harina on hand.

And there you have it! These are great any time of day and for any occasion. Happy birthday, brother!