Fresh Corn and Thyme Muffins Recipe

Name: Fresh Corn and Thyme Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups soymilk (or hemp, almond, rice); 1 tablespoon cider vinegar; 2 cups flour; 1 ¼ teaspoons baking soda; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon sugar; ¼ cup olive oil or ¼ cup vegetable oil; 1 ½ cups corn kernels; 1 tablespoon minced fresh thyme

Servings: persons

1 ⅓ cups soymilk (or hemp, almond, rice)
1 tablespoon cider vinegar
2 cups flour
1 ¼ teaspoons baking soda
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
¼ cup olive oil or ¼ cup vegetable oil
1 ½ cups corn kernels
1 tablespoon minced fresh thyme

1
In glass measuring cup, combine milk and vinegar.
2
Let stand for 5 minutes.
3
In large bowl, combine dry ingredients.
4
In medium bowl, whisk together sugar and oil until well blended.
5
Whisk in milk mixture until blended.
6
Stir in corn and thyme.
7
Add the milk mixture to the flour mixture and stir until just blended.
8
Spoon into prepared muffin tins.
9
Bake at 400 for 19-22 minutes.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ⅓ cups soymilk (or hemp, almond, rice), 1 tablespoon cider vinegar, 2 cups flour, 1 ¼ teaspoons baking soda, and more.

Yes, Fresh Corn and Thyme Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Corn and Thyme Muffins

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