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 |