Corn Muffins


1 1/2 Cups all purpose flour

1/2 cup sugar

1/2 cup cornmeal

1 T. baking powder

1 tsp salt

3/4 cup whole milk

1 stick butter melted and cooled

1 extra large egg


Preheat oven to 350 degrees.

Line 12 muffin tins with cupcake liners. In a bowl, mix the flour, sugar, cornmeal, baking powder, and salt.

In a separate bowl, combine the milk, butter and eggs. Whisk lightly.

Using a hand mixer, on low speed, pour the wet ingredients into the flour mixture just until blended – don’t overmix. Fill the paper lines about ¾ full.

Bake for 30 minutes until tops are golden brown.

Makes 12-14 muffins


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