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Sunny Corn Bread Muffins
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3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
2/3 cup buttermilk
3 tablespoons vegetable oil
1 cup whole kernel corn
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a
small bowl, whisk the egg, buttermilk and oil. Stir into dry ingredients just
until moistened. Fold in corn. Fill greased muffin cups three-fourths full.
Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for
5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 8 muffins.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |