Maple Corn Muffins

Recipe by Nina Berryman, Weavers Way Farm Manager


  • 2 cups cornmeal
  • 1/4 cup maple syrup or sweetener of your choice
  • 1 tsp. salt and 1 tsp. baking soda, combined
  • 2 cups milk
  • 3 eggs, beaten

This easy-to-follow recipe is gluten-free and will yield about a dozen muffins. They’re perfect as part of a quick, make-ahead breakfast or midday snack with a warm winter beverage.


Mix together all ingredients. Pour into a loaf pan or muffin tins. Bake at 350 F until toothpick comes out clean (about 20 minutes).