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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste, comments Patty Bourne of Owings, Maryland. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
3/4 cup cornmeal |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 eggs |
1/2 cup shortening |
1 cup milk, divided |
Directions:
1. In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: 1 dozen.
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