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Sweet Corn Muffins Recipe

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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."
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening
  • 1 cup milk, divided

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.

Directions

  1. In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: 1 dozen.
Originally published as Sweet Corn Muffins in Quick Cooking May/June 1998, p47

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.

Reviews for Sweet Corn Muffins

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 13, 2012

Ten months later, and I can't count the times I've made these muffins. They are such a hit in our house, so easy to make,and they come out beautiful every time!! Now we have the neighbors hooked on them, especially during the winter months - they go great with homemade soup!

MY REVIEW
Reviewed Apr. 7, 2012

Yummy!...make sure to take them out of the pan before they cool all the way or you will end up with a crumbly mess!

MY REVIEW
Reviewed Jan. 7, 2012

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!!

MY REVIEW
Reviewed Oct. 16, 2011

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.

MY REVIEW
Reviewed Oct. 14, 2011

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.

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