Description
These corn muffins are moist and tender on the inside with a slightly crunchy exterior, offering a perfect balance of sweetness and a delightful roasted flavor.
Ingredients
Units
Scale
- 3/4 cup (180 ml) Brinser's Best Corn Meal
- 3/4 cup (180 ml) all-purpose flour
- 1/2 cup (120 ml) sugar
- 1 1/2 tsp baking powder
- 3/4 cup (180 ml) milk
- 1/4 cup (60 ml) butter or other shortening, melted
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine 3/4 cup Brinser’s Best Corn Meal, 3/4 cup all-purpose flour, 1/2 cup sugar, and 1 1/2 tsp baking powder.
- In a separate bowl, whisk together 3/4 cup milk, 1/4 cup melted butter, and 1 egg until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Grease an 8-inch square pan or line a muffin tin with paper liners.
- Pour the batter into the prepared pan or divide evenly among the muffin cups.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
- Allow to cool slightly before serving.
Notes
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a twist, try adding a handful of fresh corn kernels or a pinch of cinnamon to the batter.
- The dry ingredients can be mixed ahead of time and stored in an airtight container until you’re ready to bake.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 25