Corn Muffins
Corn Muffins - light and tender cornbread in the form of muffins! These are great with soups, stews, chili, barbecue, or just about anything!
Servings: 12
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup low-fat milk
- 2 whole eggs
- 4 Tablespoons butter melted and cooled slightly
Instructions
- Preheat oven to 350º F. Line a 12 cup muffin tin with liners or grease well.
- In a large bowl combine flour, cornmeal, sugar, salt and baking powder.1 1/4 cup all-purpose flour, 3/4 cup cornmeal, 1/2 cup granulated sugar, 1 Tablespoon baking powder, 1/2 teaspoon salt
- In a separate bowl whisk together milk, eggs, and melted butter.1 cup low-fat milk, 2 whole eggs, 4 Tablespoons butter
- Add the milk mixture to the cornmeal and stir until just combined. Be careful not to over mix.
- Divide batter evenly among the 12 muffin cups. Bake for 18-20 minutes until a tester comes out clean.
- Remove from the oven and place on a wire rack to cool for 5 minutes before removing the muffins.
- Best served warm with butter or honey.
Nutrition
Serving: 12Servings | Calories: 162kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 273mg | Fiber: 1g | Sugar: 10g
