DOUBLE-CORN MUFFINS

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10 min Prep
30 min Total
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8 Servings

Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!


Ingredient List
  • Small check mark in a circle icon2/3 cup milk
  • Small check mark in a circle icon3 tablespoons vegetable oil
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon3/4 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3/4 cup cornmeal
  • Small check mark in a circle icon2 tablespoons sugar
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn
Preparation
  1. Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
  2. In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
  3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
Tips
  • For tender, light muffins, stir the batter just until the flour is moistened.
  • Any leftover muffins are great the next day. Just be sure to store tightly covered.