Sweet Corn Muffins
Anne Theis
This is an adaptation from several recipes, and makes the most tender, delicious muffins you’ll ever eat!
ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup yellow corn meal (stone ground)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk (buttermilk works great!)
- 2 large eggs, lightly beaten
- 1/3 cup vegetable oil
- 3 tablespoons butter, melted
- 2-3 tbsp. honey
- 1-2 jalapenos, chopped fine (optional)
- 1 1/2 cups frozen corn
directions
- 1
Preheat oven to 350° F. Grease or paper-line 12-15 muffin cups.
- 2
Combine flour, sugar, corn meal, baking powder and salt in medium bowl.
- 3
Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended.Stir in corn and jalapenos.
- 4
Pour into prepared muffin cups, filling 2/3 full. Sprinkle batter evenly with turbinado sugar, if desired – it is really good!
- 5
Bake for 18 to 22 minutes until nicely golden brown or until wooden pick inserted in center comes out clean.
- 6
Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm, with butter of course!
notes
You can also make this in a square pan and increase cooking time a little.
Source: Anne
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