Sweet corn muffins

Sweet corn muffins

Sweet corn muffins

Sweet corn muffins photo 1


  • cup flour - 3/4 item
  • cup cornmeal - 1/3 item
  • tsp baking powder - 1-1/8 item
  • tsp baking soda - 1/2 item
  • tsp salt - 1/2 item
  • can sweet corn kernels - 1 oz
  • Tbsp non-fat milk - 3 item
  • cup honey - 1/4 item
  • Tbsp melted butter - 1 item
  • Nonstick spray - 1 item

How to make sweet corn muffins:

Preheat oven to 400. Combine flour, cornmeal, baking powder and salt in a bowl and set aside.

Drain and rinse the corn. Put the corn in a blender or food processor and add the milk. Pulse a few times until the mixture is semi pureed. (It will be slightly lumpy.)

Pour the corn mixture into a bowl; add the honey and butter. Mix with a spoon just until honey and butter are incorporated, about 45 seconds. Don't overmix. Add the corn mixture to the dry ingredients and stir until they are well mixed, about 30 seconds.

Lightly coat a muffin tin with nonstick spray. Fill 8 cups 2/3 full. Bake the muffins in preheated oven 8 - 10 minutes or until the muffin tops turn a golden brown. Serve immediately.

Recipe categories: Breads, Quick breads, Muffins.

Sweet corn muffins
Average rating: 2.3 of 5, total votes: 7
Cook. Time: PT25M
Total Time: PT25M

Cause of complaint:

Related ingredients:
flour, self-rising flour, warm water, yeast, flour, divided, cup raisins, do not refrigerate, instant oats uncooked, yeast i use dry packets
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