Wednesday, March 28, 2012

Whole Kernal Corn Muffins

Ingredients for the batter:
1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 egg yolk
1 1/4 cup buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn

* * * * * *

Ingredients for the honey butter:
1/2 cup unsalted butter, softened
2 to 3 T honey

Preparing the muffins:
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and baking soda. In another bowl, combine egg, egg yolk, buttermilk and oil. Stir into flour mixture just until moistened. Fold in corn.

Fill greased muffin cups three-quarters full. Bake at 400 degrees F for 18 to 23 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack.

In a small bowl, beat butter and honey until blended. Serve with muffins.

Makes 12 muffins


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