Ingredients
-
1 1/4
-
1 1/3
-
1/3
-
1 1/2
-
1/2
-
4
-
1
-
1/2
-
1
-
3/4 - 1
-
-
-
-
-
Directions
Perfect Cornbread Muffins With Corn!, I really stink at making muffins, I mean REALLY stink at it I failed muffin class 101, BUT for some reason I came up with this recipe that I have YET to mess up Go figure! Makes 48 mini muffins OR a little over 12 regular sized muffins EDITED to change butter from 3/4 to 1/2 cup!!!!, Really great cornbread muffins! I made as written, except used white cornmeal (what I had) Loved the addition of the corn to the muffin added some interesting texture and an extra hint of sweetness Very good — I will make again!
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Steps
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1
Done
|
Grease Mini Muffin Tins Well Then Sprinkle the Tins With a Little Flour to Really Get the Tins Stick Proof! Preheat Oven to 475. |
|
2
Done
|
Mix Flour, Corn Meal, Sugar, Baking Soda, Salt and Brown Sugar Together Well. |
|
3
Done
|
Mix Milk, Egg, and Butter Together in Another Bowl Then Stir in Corn. |
|
4
Done
|
Pour Wet Mixture Into Flour Mixture and Mix Only Until Just Blended. Do not Over Mix! |
|
5
Done
|
Scoop Mixture Into Prepared Tins and Lower Oven Temp to 425 and Bake For 8-12 Minutes For Mini Muffin Tins or About 15-20 For Regular Sized Muffins or Until Tooth Pick Comes Out Clean from the Center Muffin. |
|
6
Done
|
Let Cool on Wire Racks. |
