Maple-Thyme Corn Muffins
Yield: 12 muffins Prep: 20 min Bake: 20 – 30 Min
The earthy combination of fresh thyme and a little maple syrup dresses up the flavors of the basic corn muffin. For anything from turkey to seafood dishes, these muffins are a nice addition to any holiday spread.
For the Muffins:
1 cup all-purpose, gluten-free flour
¾ cup ground cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons fresh thyme, finely chopped
1 cup low-fat sour cream or 2% Greek yogurt
¼ cup butter, melted and cooled
1 egg, extra large
3 tablespoons plus 1 teaspoon of maple syrup
1 tablespoon whole milk
Maple Thyme Glaze:
1 tablespoon unsalted butter, melted
1 ¼ teaspoons maple syrup
¼ teaspoon fresh thyme, minced
salt, one pinch
- Preheat oven to 350 degrees. Lightly grease a 12-cup muffin pan and line with paper baking cups. Set aside.
- In a large mixing bowl, whisk together dry ingredients including gluten-free flour, cornmeal, baking powder, baking soda, salt and fresh thyme.
- In a medium mixing bowl, combine wet ingredients including sour cream, butter, egg, maple syrup and milk.
- Pour wet ingredients into dry ingredients and stir until well combined. Evenly distribute batter into the prepared muffin pan.
- Place in oven and bake for 20 to 30 minutes until a toothpick inserted comes out clean.
- While the muffins are in oven, combine all ingredients for the glaze in a mixing bowl and whisk together.
- Remove muffins from the oven. While still in pan, brush glaze over each muffin.
- Serve warm. If serving at a later time, cool on wire rack, place in air-tight container, re-warm in oven, and brush with glaze just before serving.
Posted on Wed, June 6, 2012
by Vanessa Maltin Weisbrod filed under