Magnolia Cafe Corn Muffins.. |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 5 |
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this is a light, moist and not too sweet corn muffin that is really good...the only one we use now..terrific with soups.. Ingredients:
1 1/4 cups yellow cornmeal |
1 1/4 cups all-purpose flour |
1/3 cup sugar |
1 tablespoon baking powder |
1 teaspoon salt |
2 large eggs, lightly beaten |
1 1/2 cups milk |
3/4 cup butter, melted and cooled slightly |
Directions:
1. Preheat oven to 350*.
2. Grease well 9 cups of a 12 cup muffin tin.
3. In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
4. The batter may be lumpy.
5. Fill the muffin cups about three-quarters full.
6. Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
7. Do not overbake.some residual heat will finish muffin.
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