Corn Muffins
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
12 muffins
ingredients
- 630.98 ml yellow cornmeal
- 315.37 ml all-purpose flour
- 118.29 ml sugar
- 29.58 ml baking powder
- 9.85 ml salt
- 473.18 ml milk
- 118.29 ml butter, melted
- 236.59 ml chopped green onion
directions
- Preheat oven to 425 degrees F.
- Grease a 12-cup muffin tin.
- In a big mixing bowl, combine dry ingredients.
- In another bowl, combine milk with butter.
- Add milk and butter mix to the cornmeal mixture, whisking gently until just combined.
- Toss in green onions.
- Spoon batter into muffin cups and bake for 20-30 minutes, until golden brown.
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Reviews
-
I chose this recipe because I was out of eggs and this corn muffin didn't require any. I cut it in half, and used white whole wheat flour, splenda, fat free skim milk, and smart balance butter. What a tasty, healthy muffin! Next time I'll do half sugar and half splenda to cut back on the bitter after taste. I cut up a couple of hot dogs and stirred them into the batter and omitted green onions to turn it into a main dish lunch for my 6 and 3 year old sons. They thought it was OK. I thought it was 5 stars! Cutting it in half yielded 6 bigger than average muffins. I will make this again. Thanks for posting an eggless muffin recipe!