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Corn Muffins Recipe

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This recipe for Corn Muffins is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Butter (for the pan)
1 cup flour
1 cup yellow cornmeal
4 tsp. baking powder
¾ tsp. salt
¼ cup sugar
2 eggs
1¼ cups milk
¼ cup vegetable oil

Directions:
Directions:
Preheat the oven at 400º.
Butter 9 muffin cups (or use paper liners)
In a large bowl, whisk the flour, cornmeal, baking powder, salt, and sugar until thoroughly blended.
Make a well in the center.
In another bowl, beat the eggs, milk, and oil.
Pour the egg mixture into the well in the dry ingredients.
With a wooden spoon, gently fold the wet and dry ingredients together for no more than 10 to 12 seconds, or just until the flour mixture is moistened. There will still be lumps in the batter.
Using a ⅓-cup measure, fill the muffin cups nearly to the top.
Bake for 18 minutes (turn the pan halfway through baking). They are done when the muffins turn golden on top and a toothpick inserted into the center comes out clean or with just a few crumbs.
Remove the muffins from the pan and transfer to a wire rack to cool.
Store leftovers in an airtight container lined with a paper towel.

Number Of Servings:
Number Of Servings:
9 muffins
Preparation Time:
Preparation Time:
30 minutes, including baking.
Personal Notes:
Personal Notes:
Original recipe from the Boston Globe.

 

 

 

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