Corn Muffins

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About


  • 125 g/5 oz/ cups corn meal
  • 75 g/3 oz/¾ cup wholewheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • 1 egg
  • 250 ml/8 fl oz/1 cup milk
  • 2 tablespoons corn oil
  • 2 tablespoons sesame seeds, toasted


Pre-heat the oven to 220°C/425°F/Gas mark 7. Mix the two flours together with the baking powder, sugar and salt. Then break in the egg and add the milk and oil to make a batter. Beat thoroughly using a whisk or an electric beater. Grease a bun tray or muffin pan and pour the batter into each space. Sprinkle with the sesame seeds and bake for 20 minutes, or until the muffins have risen and browned. Turn on to a rack and leave to cool.