Ingredients
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1 1/2
-
1/2
-
1
-
1
-
1/2
-
1/4
-
1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Junior’s Golden Corn Muffins,These muffins have such a fine grain that they’re almost cake-like. They still have that golden corn look and taste and rise high and stately in the oven. Recipe from famous Junior’s restaurant in Brooklyn.,REALLY GOOD !,These corn muffins were absolutely delicious, super moist with delicious corn flavor. They were cake like and not overly sweet. Changes I made to the recipe we’re adding 1 cup of sour cream instead of 1 cup of milk. used 1/3 cup of white sugar and 1/3 cup of packed light brown sugar. Instead of 1/2 cup of yellow cornmeal used 1 cup of stone ground yellow cornmeal. And instead of 1 1/2 cups of all purpose flour, used 2/3 cup of all purpose flour and 1/3 cup of cornstarch(corn flour). I reduced the amount of salt to 1/2 teaspoon instead of 1 teaspoon. Since used cornstarch, I didn’t add any baking powder but since used a cup of sour cream, I added 1/2 teaspoon of baking soda. I also used 1/4 cup of corn oil instead of vegetable shortening. They are also really good having them with butter, honey or jam
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Steps
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1
Done
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Preheat Oven to 400f. |
|
2
Done
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Line 6 Jumbo or 12 Regular Muffin Tins With Paper Liners or Spay Them With Pam. |
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3
Done
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Mix Flour, Cornmeal, Baking Powder, and Salt Together in Medium-Sized Bowl and Set Aside. |
|
4
Done
|
Cream the Butter and Shortening in a Large Bowl (use Kitchen Aid) With an Electric Mixer on High For 2 Minutes. |
|
5
Done
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Then, With Mixer Still Running, Gradually Add Sugar, Then Eggs, One at a Time. |
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6
Done
|
Continue Beating Until the Batter Is Creamed and Light Yellow Colored (may Look Slightly Curdled) and Add the Vanilla. |
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7
Done
|
Reduce Mixer Speed to Low. |
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8
Done
|
Beat in Half of the Flour Mixture, Then Half of the Milk, Beating About 1 Minutes After Adding Each. |
|
9
Done
|
Repeat, Beating in the Rest of the Flour Mixture, Then the Rest of the Milk. |
|
10
Done
|
Beat the Batter Until Well Blended, About 1 Minute More. |
