Yankee Corn Muffins
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup canola oil
- 1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into the dry ingredients just until moistened.
- 2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick inserted in the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
1 each: 211 calories, 9g fat (2g saturated fat), 31mg cholesterol, 419mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 4g protein.
Feb 5, 2017
Simple and wonderful. We have these often. Freeze well and heat up in the microwave nicely.
Dec 31, 1969
Very good muffins. I got 9 muffins out of this recipe. Light and mild flavored.
Apr 21, 2013
These muffins were not good. Very bland. No taste. Try another recipe.
Apr 16, 2011
These corn muffins are delicious. They are moist and while I've tried numerous corn muffin recipes, these are the best. Not too sweet but so good! I doubled and the recipe made 20, not 16, good-sized muffins.
Jan 18, 2011
so simple to make & so delicious! Def the BEST corn muffins I've ever made or had!
Dec 26, 2008
This is a good basic corn muffin recipe.