BUTTERY CORN MUFFINS

Buttery Corn Muffins image

I love these corn muffins for their light texture and sweet, buttery taste. They're great served hot from the oven with butter and honey for breakfast, and I've even baked them in mini muffin pans and served them for tea.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 8

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Ingredients

2/3 cup self-rising flour
1/3 cup yellow cornmeal
2 tablespoons sugar
1 egg
1/2 cup 2% milk
2 tablespoons canola oil
1/4 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Steps:

In a large bowl, combine the flour, cornmeal and sugar. In a small bowl, combine the egg, milk, oil, vanilla and butter flavoring. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 182mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.