QUICK CORN MUFFINS (FROM SCRATCH)
I adapted this recipe borrowing a recommendation from a reviewer on the Family Fun site. She prepared the batter substituting three quarter cup of cake flour for all purpose. She also substituted one quarter cup honey for granulated. Because I was baking these muffins for very young children I did not test the recipe with honey however the sugar was reduced to a scant one quarter cup. Highly received by all! Enjoyed with a slather of butter! From family.com.
Provided by COOKGIRl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 400° and butter 12 regular-size or 6 jumbo muffin cups.
- Combine the standard flour, cake flour, cornmeal, sugar, baking powder and salt mix in a large mixing bowl.
- In a small bowl combine the milk and oil. Whisk in the egg.
- Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth; do not overmix. Tip: I have found it much easier to use a wire whisk to mix the batter.
- Spoon the batter into the buttered muffin cups.
- Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.
- Serve immediately fresh out of the oven!
Nutrition Facts : Calories 197.3, Fat 8.1, SaturatedFat 1.7, Cholesterol 19.8, Sodium 309.4, Carbohydrate 27.7, Fiber 1.1, Sugar 5.7, Protein 3.9
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