Sweet Corn MuffinsFrom BEACON HOUSE INN BED & BREAKFAST
Prep Time:15 minutes
Cooking Time:18-20 minutes
We like to serve these corn muffins along side our Garden Vegetable Frittata. They are a bit sweeter than a regular corn muffin and more tender.
- 1 1/2 cups all-purpose flour
- 1/2 cup corn meal
- 2/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups whole milk
- 2 large eggs, beaten
- 3 Tbsp butter
- 1/3 cup vegetable oil
Preheat oven to 350 degrees
Combine flour, corn meal, baking powder, sugar and salt in a large bowl.
Thoroughly melt butter in microwave or small pan
Combine milk and melted butter. Add oil then whisk in beaten egg.
Grease and flour a muffin pan.
Add liquid ingredients to dry ingredients and mix for no more than 10 seconds. The batter should be visibly lumpy. It is important not to over mix the batter because it will cause the muffins to be tough.
Tip: as soon as the liquid and dry ingredients have been combined with each other the batter needs to be baked right away!
Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Makes 12 corn muffins.