Savory Corn Muffins

These muffins were eaten so quickly, I have no photo!

Since I work weekends, making muffins and getting to a Labor Day weekend party made a packed day for me but also a fun one. Friends famous for their secret BBQ recipe hosted a party on the patio. I decided corn muffins would be a great addition to the BBQ.

I went savory with this one. And, yes they were great with the rest of the meal.

Sundried Chive Cheese Muffins

1 cup corn meal
1 cup flour (I used 1/2 cup brown rice and 1/2 cup sorghum – the brown rice is grainy – not the best option with corn meal – swap it out for 1/2 cup millet or another 1/2 cup sorghum)
1 Tbsp baking powder
1/2 tsp salt

1 egg
1 Tbsp agave nectar
1 cup soy creamer (plus a little more if necessary)
1/4 cup olive oil

1/8-1/4 cup chives, chopped
6 sun dried tomatoes, softened and chopped
1/2 cup almond cheese, grated (i used 1/4 cheddar and 1/4 pepperjack)

corn removed from 1 cob (fresh cooked)
I soaked my corn cob in water, placed in on oven rack at 450 degrees and turned occasionally for 10-15 minutes. I removed it from oven, de-husked and knifed off the corn.

Mix together egg, agave nectar, soy creamer, and olive oil. In another bowl combine dry ingredients. Add chives, sundried tomatoes and almond cheese to liquid ingredients. Combine dry and wet ingredients, add in 1/2 the corn. Add more creamer if needed. Portion into 12 greased muffin tins. Portion the remainder of the corn on top of the muffins.

Bake for 20-25 minutes at 375 degrees.

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