Corn Muffins
By Yankee Magazine|Apr 21 2002|
Our readers say this recipe for corn muffins is “lighter, fluffier, and sweeter than most corn muffins!” Once you try it, you’ll never use a boxed mix again.
Yield
36 miniature or 12 regular-size muffins
Ingredients
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup butter, softened
1 egg, lightly beaten
1/2 cup milk
1 cup half-and-half
Instructions
Preheat oven to 400 degrees F. Mix the dry ingredients together. Cut softened butter in pieces and mix with the dry ingredients with a pastry blender or fork until crumbly.
In another bowl combine the liquid ingredients. Pour the liquids into the dry mixture and blend, but do not overmix. Grease muffin tins or line them with paper.
Fill two-thirds full or less with batter and bake 25 minutes for full-size muffins, 15 minutes for miniatures.
Quite a step up from Jiffy Mix. I only had 12 rather small muffin cups so I ended up having to pry them out. I will try it in a baking pan sometime.
Lighter, fluffier, and sweeter than most corn muffins! The recipe yielded 17 standard size muffins. The muffins finished baking in only 20 minutes.