Sweet Corn Muffins
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 1 dozen.
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Ingredients
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1-1/2 cups all-purpose flour
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1 cup sugar
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3/4 cup cornmeal
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1 tablespoon baking powder
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1/2 teaspoon salt
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2 large eggs, room temperature
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1/2 cup shortening
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1 cup 2% milk, divided
Directions
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1.
In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in muffin comes out clean, 25-30 minutes.
Nutrition Facts
1 muffin: 254 calories, 10g fat (3g saturated fat), 33mg cholesterol, 241mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 4g protein.
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