Magnolia Cafe Corn Muffins..

Submitted by grandma2969

"this is a light, moist and not too sweet corn muffin that is really good...the only one we use now..terrific with soups.."

 

• Ready In: 23mins
• Ingredients: 8
• Yields: 9 muffins

ingredients

• 1 1⁄4 cups yellow cornmeal
• 1 1⁄4 cups all-purpose flour
• 1⁄3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1⁄2 cups milk
• 3⁄4 cup butter, melted and cooled slightly

directions

1. Preheat oven to 350*.
2. Grease well 9 cups of a 12 cup muffin tin.
3. In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
4. The batter may be lumpy.
5. Fill the muffin cups about three-quarters full.
6. Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
7. Do not overbake.some residual heat will finish muffin.

Reviews

[Polly1116]

This is, without a doubt the best corn muffin I've made to date. I followed this recipe exactly and the result was 12 good size muffins, which are moist, with just the right amount of sweetness. They were a hit with my family. Thanks for sharing!!

 

[Abiner Smoothie]

I've make these often out of the Magnolia Bakery Cookbook. They're fantastic and freeze well. They are not too sweet. Great combination of savory and lightly sweet.

 

[Christine]

I made this recipe twice. I was asked to send in 24 mini corn muffins for my daughter's third grade class. My daughter is allergic to eggs, so I used Ener-G egg replacer. The first attempt was delicious! A perfect accompaniment to chili. But I was worried that they would not be sweet enough for a breakfast treat for 8-year-olds. Also, I used paper liners in the muffin pan and the baked muffins would not separate from the papers. So, I tried again, this time increasing the sugar to 1/2 cup and I omitted the paper liners. Also delicious! A perfect breakfast treat. In all, I was able to make 67 mini muffins with one recipe. They baked perfectly in 10 minutes.

 

[jennifer in new jer]

Really nice recipe. We subbed the white flour with whole wheat and they still came out nicely. Nice texture which was not too soft but not dry at all. We topped them with a tiny bit of sugar in the raw and my daugher added carob chips to her half before we put them in the oven. Easy recipe and we will make them again. Thanks for sharing.

 

[mamamountin]

Moist and delicate! I have made many different versions of cornbread/cornmeal in a pan and as muffins and mini muffins and these are probably the best I have ever made. They are just sweet enough and very moist and delicate. I would highly recommend this recipe and plan on using it from now on. There isn't really a reason to search for a different on any more, I have found THE ONE!!