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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Corn kernels add sunny taste and texture to these moist muffins, a great accompaniment to our summer barbecue. Theyâre especially good warm, so if I bake them ahead, I warm them on the grill or in the microwave before serving. âNancy Zimmerman, Cape May Court House, New Jersey Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
3/4 cup yellow cornmeal |
2 tablespoons sugar |
1 teaspoon baking powder |
1 teaspoon salt |
1 egg |
2/3 cup buttermilk |
3 tablespoons canola oil |
1 cup whole kernel corn |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
2. Fill greased muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
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