1/2 cup milk of choice (120g)
1 1/2 tbsp buttery spread OR oil (or applesauce for fat-free muffins) (18g)
1/2 tbsp white or apple cider vinegar (8g)
2/3 cup corn, drained if canned (160g)
1/2 cup fine cornmeal (75g)
1/2 cup spelt, all-purpose, or Arrowhead Mills gf flour (65g)
2 tbsp sugar of choice – I like Wholesome! Organic Sugar (22g)
2 tsp baking powder
1/4 tsp salt

1/2 cup milk of choice (120g) 1 1/2 tbsp buttery spread OR oil (or applesauce for fat-free muffins) (18g) 1/2 tbsp white or apple cider vinegar (8g) 2/3 cup corn, drained if canned (160g) 1/2 cup fine cornmeal (75g) 1/2 cup spelt, all-purpose, or Arrowhead Mills gf flour (65g) 2 tbsp sugar of choice – I like Wholesome! Organic Sugar (22g) 2 tsp baking powder 1/4 tsp salt

Whisk together the first 4 ingredients. Set aside. Preheat the oven to 350 F, and line a muffin tin with liners or grease the muffin tin. In a medium mixing bowl, combine all remaining ingredients and stir well. Once the oven reaches the correct temperature, pour wet into dry, stir until just evenly combined, and portion into the muffin tin. Bake on the center rack for 17 minutes or until muffins have risen and domed. (In baking, always try not to open the oven until you think the baked goods are finished cooking. Opening the oven to check too early can mess with both the oven temperature and any chemical reactions that may be going on between ingredients.) To prevent crumbling or sticking, let the healthy corn muffins fully cool before trying to remove the liners.
The liners also peel off much more easily the next day. Leftovers should be loosely covered if left out for a night. You can also fully cover and refrigerate or freeze.