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Roasted Corn Muffins Recipe

Photo by: Taste of Home

I have never gone back to my old corn bread recipe after finding this one. Adding corn to the batter gives it color and extra flavor. -Dorinda Bruce Bixby, Oklahoma

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 egg
2 tablespoons honey
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon baking powder
1/4 cup milk
1/2 cup frozen corn

Directions

In a small bowl, cream the butter and sugar. Beat in the egg, honey and salt.
Combine the flour, cornmeal and baking powder; add to the creamed mixture alternately with the milk. Fold in the frozen corn.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutrition Facts: 1 serving (1 each) equals 261 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 209 mg sodium, 41 g carbohydrate, 2 g fiber, 4 g protein.

Roasted Corn Muffins published in Reminisce Extra August 2005, p52

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