Judi's Double Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Great with chili, a hearty soup or stew, or on their own; these muffins are a snap to make and very delicious. Ingredients:
1 cup flour |
1 cup fine yellow cornmeal |
2 tablespoons sugar |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
1/8 teaspoon ground black pepper |
1 cup milk |
1/2 cup corn oil or 1/2 cup vegetable oil |
2 extra large eggs, lightly beaten |
1 tablespoon onion, finely chopped |
8 3/4 ounces whole kernel corn or 2 cups frozen corn or 2 cups fresh corn kernels |
shredded cheese, if desired |
Directions:
1. Preheat oven to 400 degrees farenheit. Grease or line 12 cup muffin tin.
2. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt, mustard and pepper.
3. In another bowl, stir together milk, oil, eggs and onion until blended.
4. Make a well in the center of the dry ingredients, add milk mixture and stir just to combine.
5. Stir in corn.
6. Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
7. Store in an airtight container.
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