Corn Muffins | 33flavors.org

April 8, 2009 7:44 PM

Corn Muffins

I mixed together half a recipe of the golden corn bread to make some muffins. There's been a can of sweet corn sitting in the pantry for quite a while so I thought I'd open it up and put some in the muffins. I used about half the can. I liked the extra little crunch the whole corn kernels added and I'll definitely try fresh or frozen corn in the future.

Makes 6 muffins

1/2 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup yellow cornmeal
1 egg
1/2 cup milk
2 tbsp melted butter
1/2 cup corn

Preheat oven to 425°F. Grease 6 muffin cups.

Whisk together flour, sugar, baking powder, salt, and cornmeal.

In a small bowl beat eggs with fork; add milk and butter. Add all at once to cornmeal mixture. Stir until flour is just moistened. Even if batter is lumpy, do not stir any more. Fold in the corn.

Pour into prepared muffin tin. Bake until golden, about 20 minutes.