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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These muffins are loaded with fresh corn kernels and just a hint of sugar. They're tasty with a meal or all on their own! Ingredients:
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
pinch cayenne pepper |
2/3 cup buttermilk |
3 tablespoons vegetable oil |
1 large egg |
2/3 cup corn kernels (about 1 ear fresh) |
Directions:
1. Heat oven to 450 degrees . Coat a 6-indention jumbo muffin pan with nonstick spray.
2. In bowl, whisk flour, cornmeal, sugar, baking powder, salt and cayenne. In small bowl, whisk buttermilk, oil and egg. Add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn. divide evenly among muffin cups.
3. Bake at 450 degrees for 22 minutes or until tops are golden. Remove muffins directly to wire rack; cool slightly. Serve!
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