Who loves corn muffins for breakfast? Me! Or for lunch. Or dinner. Or as a snack. Just about any time of the day sounds right to me for a muffin. They are superb on their own or toasted with a bit of butter for a savory kick. Muffins pair nicely with a cup of tea or coffee or milk. And they are easily portable if you’re in a rush and just want to grab something quick to eat. Just wrap them in plastic wrap or foil and you’re out the door!
I LOVE MUFFINS.
They are also quick to make. This particular recipe I’m posting here takes me about 15 minutes, with an additional 30 minute baking time. Muffins in 45 minutes? Sign me up! And they’re so delicious, it’ll take you everything to keep from licking the plate clean of crumbs!
3 cups flour
1 cup sugar
1 cup cornmeal
2 tbsp baking powder
1 1/2 tsp salt
1 1/2 cups milk
1/2 lb (2 sticks) unsalted butter, melted and cooled
2 lrg eggs
Preheat your oven to 350 degrees F.
Line muffin tins with muffin liners or butter the pan if not using liners. I always butter the top of the pan so that the muffin tops won’t stick to it. A cupcake pan works great too if you want small muffins.
In a large bowl mix together flour, sugar, cornmeal, baking powder, and salt.
In a separate bowl combine the milk, melted butter, and eggs. Not the most appetizing picture..
Mixing on the lowest speed, gradually pour in the wet ingredients into the dry ingredients just until they are blended.
Spoon the batter into the pan either 3/4 of the way or to the top depending on the size muffins you want. Bake them in the oven for 30 minutes, being sure to check for doneness with a toothpick.
Remove from pan after cooling for about 10 minutes.
Makes about 12 regular sized muffins. Or 6, if you’re like me and enjoy muffins on the larger side .
Love & Sweets,