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"I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste," comments Patty Bourne of Owings, Maryland. "So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair."
Nutritional Facts 1 serving (1 each) equals 373 calories, 24 g fat (12 g saturated fat), 76 mg cholesterol, 364 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Sweet Corn Muffins in Quick Cooking May/June 1998, p47
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Reviewed on Jan. 07, 2012 by tamarachronister
My tastebuds are programmed for less sugar than 3/4 Cup, so I will make the next batch with less. My husband has more of a sweet tooth and LOVED them. He's from Arkansas and that's how corn muffins SHOULD taste! They are so nice and light. I also used canola oil instead of shortening - this recipe is a keeper!!
Reviewed on Oct. 16, 2011 by kekecatty
These are excellent tasting, I use Splenda. Next time I will use a little less. I also used vegetable oil instead of shortning and put just a squirt of honey.
Reviewed on Oct. 14, 2011 by Patricia Sloup
This is a really good recipe. The muffins are nice and moist with good flavor. I reduce the sugar to 3/4 cup as they are just a little too sweet for us and we love them. They freeze well too.
Reviewed on Jan. 12, 2011 by u006264
Excellent
Reviewed on Nov. 06, 2010 by lonnielynette
My grandkids loved these. They had to take home the leftovers!
Reviewed on Aug. 18, 2009 by sbarnesfpc@comcast.net
What if you use the cornmeal mix with the baking powder and salt already in mix, would you use the same amount of cornmeal?
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