Thursday, October 22, 2009

Corny Corn Muffins

12 muffins ~ 400 degree oven

4 cups flour
2 cups cornmeal
4 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
3/4 cup vegetable oil
1 8.5-ounce can cream-style corn

  1. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
  2. In a large bowl, with a whisk or fork, combine the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, mix the eggs with a fork, then mixture into the dry mixture just until combined.
  3. With wet (freshly washed) hands, roll batter into loosely formed balls about the size of each muffin cup, dropping each into a cup as you work.
  4. Bake muffins for about 20-25 minutes or until a tooth-pick inserted into the center comes out clean or with a few dry crumbs.

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