Corn Muffins
For tender corn muffins that don't fall apart, use an extra egg yolk to hold it all together, then mix in whatever extras you like and top with honey butter.
Prep time:
Cook time:
Ingredients:
Cook time:
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 large egg yolk
1 1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn
honey BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons honey
Directions:
In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl, beat butter and honey until blended. Serve with muffins.
Source: tasteofhome.com
Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a small bowl, beat butter and honey until blended. Serve with muffins.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
