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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a really nice corn muffin. Nice brown crust inside the muffin pan and a tender, fine mealed texture inside the top. Not too sweet. Keep well in an airtight container. Originally from Ingredients:
1 1/4 cups all-purpose flour |
3/4 cup yellow cornmeal |
1/4 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt (optional) |
1 cup milk |
1/2 cup vegetable oil |
2 eggs, slightly beaten |
2 tablespoons honey |
1 teaspoon vanilla |
2 tablespoons melted butter |
Directions:
1. Preheat oven to 400 degrees. Prepare 10 cup muffin tin.
2. In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, melted butter, honey and vanilla until blended. Make a well in the dry ingredients and add milk mixture, stirring until combined.
3. Spoon batter into prepared muffin cups; bake 15-20 minutes or until a toothpick inserted in muffin comes out clean.
4. Cool 5 inutes before removing from muffin tin and cooling on a wire rack.
5. These muffins freeze well.
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