Sweet Corn Muffins

"This is a really nice corn muffin. Nice brown crust inside the muffin pan and a tender, fine mealed texture inside the top. Not too sweet. Keep well in an airtight container. Originally from Cooks.com"
 
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photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
11
Yields:
12 muffins
Serves:
10
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ingredients

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directions

  • Preheat oven to 400 degrees. Prepare 10 cup muffin tin.
  • In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, melted butter, honey and vanilla until blended. Make a well in the dry ingredients and add milk mixture, stirring until combined.
  • Spoon batter into prepared muffin cups; bake 15-20 minutes or until a toothpick inserted in muffin comes out clean.
  • Cool 5 inutes before removing from muffin tin and cooling on a wire rack.
  • These muffins freeze well.

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Reviews

  1. Since I like to use whole grain flour in as many recipes as I can, this recipe adds a needed sweetness to the muffin. I substituted splenda for the sugar, Soy milk for the milk and whole grain Spelt flour for the all-purpose flour, with a nice result. Thanks!
     
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Tweaks

  1. Since I like to use whole grain flour in as many recipes as I can, this recipe adds a needed sweetness to the muffin. I substituted splenda for the sugar, Soy milk for the milk and whole grain Spelt flour for the all-purpose flour, with a nice result. Thanks!
     

RECIPE SUBMITTED BY

<p>I am an RN and mom to an 11 yr old. I love to bake more than cook but am really trying to expand my cooking repertoire. Thanks 'Zaar!</p>
 
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