Recipe: Sweet Corn Muffins

Sweet Corn Muffins

What I Thought:
These are phenomenal! I mean who doesn’t love corn bread or corn muffins anyway? Forget the soup and chili, I will eat nothing but corn muffins for my meal. *nods* I generally make the corn bread in the pan, but this time I made the muffins. Either way, they are delicious! Super easy, super moist, and super flavorful!


Changes I Made:
None, I followed this recipe exactly with the exception of the muffin cups. I used nonstick pans so did not have to use the muffin cups. However, I sometimes spray the inside of the pan with nonstick cooking spray just in case. Nonstick does not always translate to nonstick for some unknown reason. *confuzeled*


Tips:

Eat lots! But wait until after your meal so that you don’t at just muffins like I do.

These muffins do not need it, but I love to serve it hot with butter and or honey. But even better, hot with honey butter already blended together. Yum! Seriously, I am going home to make this again because now I want them. Not even joking!

Yield: 20 Muffins              Units: US | Metric

Ingredients: 

1 1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 cup Albers® White or Yellow Corn Meal

1 Tbsp. baking powder

1 tsp. salt

1 1/4 cups milk

2 large eggs, lightly beaten

1/3 cup vegetable oil

3 Tbsp butter or margarine, melted

Directions:

1.     PREHEAT oven to 350°F. Grease or paper-line 18 to 20 muffin cups.

2.     COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.

3.     BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

Original Link Found At:    AlbersCorn.com