There are some traditional recipes that are perfect for taking up a notch! I believe corn bread is one of them. But how can you make this Southern classic any better than it already is? After all, it’s sweet and savory, and when sliced and served warm with a little butter, it is pretty much perfect. But just when you think there is no way to improve that perfection, we throw in some peanut butter! Ready for our Corn Muffins with Peanut Butter recipe?
This experiment started off when a batch of warm corn muffins came out of the oven. After impatiently waiting 10 minutes to cool off a bit, slicing one up and going for the butter, I realized we were out of butter! No need to panic, Once Again Peanut Butter came to the rescue. The peanut butter melted a little when it touched the warm corn muffin, and just like that, the new and improved corn muffin recipe with a twist was ready!
So, if peanut butter tasted so amazing on top of the corn muffin, why not try it in the recipe too? I have a couple of corn bread and muffin recipes, so I chose the one that I can make more often. It is delicious, simple, and it doesn’t overdo on sugar and fat, allowing you to have two to three little muffins at a time. And yes, of course, you can use any muffin or cake pan you would like, but as usual, the mini-muffin makes a great portion size. They are also adequate for freezing. If you use the smaller size pan, the yield can be up to 30 mini-muffins, and if you are not planning on consuming them all in the next 48 hours, freeze some. You can later pop them in the microwave or oven for a few minutes before eating them. .
Since this simplified and leaner version of the classic corn muffin usually comes out a little dry in the added peanut butter really helps hold in the moisture . Also, the addition of apple sauce instead of vegetable oil helps keep the recipe lean. But you may also try using coconut oil instead of the apple sauce. Both swaps have worked in this recipe.
Corn Muffins with a Peanut Butter Twist
Carolina Jantac, MS, RD, LD
- 1 ¼ cup flour we prefer using whole wheat
- ¾ cup corn meal
- ¼ cup sugar you can substitute for honey as well, a little under ¼ cup
- 2 tablespoons of baking powder
- ½ teaspoon of salt
- 1 cup milk of your choice
- 1 egg
- ¼ cup coconut oil or ¼ cup applesauce
- Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. Mix well and set aside. In a separate bowl, mix milk, peanut butter (softened you may need to heat it in a small pot using low heat for 10 minutes, and then add it to the mixture), oil or applesauce.
- Lastly, add the beaten egg. Now combine the dry mixture, blending it well into the wet mixture. Mix well, but take care not to over-mix.
- Pour into mini-muffin pan or the pan of your choice and take it to an oven, preheated to 400 degrees and bake for 15 to 20 minutes, depending on the pan you use. Check by inserting a toothpick. If it comes out clean, then the muffins are done. Serve warm with butter or extra peanut butter. Freeze leftovers in an airtight container for up to 30 days.