Corn Muffins Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup milk, at room temperature | ||
| 8 tablespoonsbutter, melted and cooled | ||
| 2 large eggs, at room temperature | ||
| Vanilla extract | 1 1/2 Teaspoon | |
Directions
Heat the oven to 400 degrees.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, cornmeal, sugar, baking powder and salt.
In another bowl stir together the milk, butter, eggs and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.
Lightly butter twelve 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Stir together the flour, cornmeal, sugar, baking powder and salt.
In another bowl stir together the milk, butter, eggs and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.
Chef
