Double Corn Muffins
- Ready In:
- 28mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 1⁄3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 3⁄4 cup yellow cornmeal
- 2 eggs
- 1 cup milk
- 1⁄4 cup butter, melted
- 1⁄4 teaspoon dried rosemary leaves, crushed
- 1 cup fresh sweet corn
directions
- Preheat oven to 400 degrees.
- Grease 12 (21/2-inch) muffin cups.
- Sift flour, baking powder, salt and sugar together into a bowl.
- Add remaining ingredients and mix just until dampened.
- Use to fill muffin cups about two-thirds full. Bake 25 minutes.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .