Sweet Corn Muffins

 Sweet Corn Muffins

Ingredients:

• 1 1⁄2 c all-purpose flour

• 2/3 c granulated sugar

• 1⁄2 c yellow or white cornmeal

• 1 tbsp baking powder

• 1⁄2 tsp salt

• 1 1⁄4 c milk

• 2 lg eggs, lightly beaten

• 1/3 c vegetable oil

• 3 tbsp butter or margarine, melted

Instructions:

1. Preheat oven to 350 degrees. Grease or paper-line 18-20 muffin cups.

2. Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl.

3. Combine milk, eggs, vegetable oil, and butter in a small bowl and mix well. Add to flour mixture and stir just until blended. Pour into prepared muffin cups, filling 2/3 full.

4. Bake for 18-20 minutes, or until a toothpick comes out clean.

Cool in pan on wire rack for 5 minutes, then remove muffins and move to wire racks to cool slightly. Serve warm.

(For corn bread: pour batter into a greased 8-inch square baking pan. Bake for 35 minutes, until the toothpick comes out clean.)

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