Roasted Corn Muffins

Name: Roasted Corn Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 muffins.
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

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

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.

Nutrition Facts

1 each: 261 calories, 9g fat (5g saturated fat), 57mg cholesterol, 209mg sodium, 41g carbohydrate (17g sugars, 2g fiber), 4g protein.

Originally published as Roasted Corn Muffins in Reminisce Extra August 2005

Reviews

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Average Rating:

brandangelak

Jul 17, 2013

This was a very nice corn muffin. It wasn't anything overly special, but definitely better flavor than what comes out of a box. I would make these again.