PERFECT CORNBREAD MUFFINS WITH CORN!
I really stink at making muffins, I mean REALLY stink at it. I failed muffin class 101, BUT for some reason I came up with this recipe that I have YET to mess up. Go figure! Makes 48 mini muffins OR a little over 12 regular sized muffins. EDITED to change butter from 3/4 to 1/2 cup!!!!
Provided by anme7039
Categories Quick Breads
Time 17m
Yield 48 mini muffins, 48 serving(s)
Number Of Ingredients 10
Steps:
- Grease mini muffin tins well then sprinkle the tins with a little flour to really get the tins stick proof! Preheat oven to 475°.
- Mix flour, corn meal, sugar, baking soda, salt and brown sugar together well.
- Mix milk, egg, and butter together in another bowl then stir in corn.
- Pour wet mixture into flour mixture and mix ONLY until just blended. Do not over mix!
- Scoop mixture into prepared tins and lower oven temp to 425 and bake for 8-12 minutes for mini muffin tins or about 15-20 for regular sized muffins OR until tooth pick comes out clean from the center muffin.
- Let cool on wire racks.
Nutrition Facts : Calories 56.6, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.2, Sodium 88.9, Carbohydrate 8.4, Fiber 0.4, Sugar 2.8, Protein 1
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