Corn Muffins


I researched a bunch of corn muffin recipes and came up with a combination of my own. The combination of coconut oil and lime give them a unique flavor. I also created a vegan version so more people could eat them. It's hard to tell the difference in this case.


  • 1 cup whole corn flour
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 rice milk + 1 tsp arrowroot powder
  • 1 egg using Bob's Red Mill Egg Replacement1
  • 1/4 cup vegetable oil OR coconut oil LIQUID
  • 1 teaspoon ReaLime® juice
  • 1-2 drops lime essential oil OR 2nd tsp ReaLime


Makes 1 dozen muffins
Approximate Prep time = 30mins
Cooking Time = 15mins

  1. Grease muffing pan with Crisco® or fake butter.
  2. Mix the dry ingredients in a large bowl
  3. Stir in the wet ingredients until smooth
  4. Ladle in the mix (it's thick) about 1/2 up pan
  5. Bake 400deg for 15mins


If the coconut oil is solid, heat it gently to melt it first. After the baked muffins are out of the oven a few minutes, I able to bang the pan on the counter to loosen the muffins.

1Make them VEGAN.  They hold together well but are dry when using real milk and eggs.  A little more milk is needed (maybe add some butter).  They still taste great when toasted and buttered.