Cornbread Muffins
Cornbread Muffins
| Ingredients |
| 1 (15.0 oz.) can of No Salt Whole Kernel Sweet Corn, drained |
| 1-1/4 cups flour |
| 1/4 cup, plus 1 tsp. sugar |
| 1 tbsp. baking powder |
| 3/4 cup cornmeal |
| 1 tsp. nutmeg |
| 3/4 tsp. salt |
| 1 medium egg |
| 1 cup milk |
| 4 tbsp. butter, melted |
| Preheat oven to 425oF. Grease 12-cup muffin tin (or line with baking cups). In large mixing bowl, blend together flour, 1/4 cup sugar, baking powder, cornmeal, nutmeg and salt. In small mixing bowl, mix egg, milk and butter. Make a well in center of dry ingredients; add liquid ingredients and corn. Stir with spoon until dry ingredients are moist. Spoon batter evenly into prepared muffin tin. Sprinkle 1 tsp. sugar over tops of muffins. Bake for 15 – 18 minutes, or until muffins are golden brown. Remove from tin and cool slightly before serving. |
| Makes 12 muffins |