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Sweet Corn Muffins

Sweet Corn Muffins

  • 1/2 cup butter or margarine, softened
  • 2/3 cup sugar
  • 1/4 cup honey
  • 2 eggs, lightly beaten
  • 1 1/2 cups flour
  • 3/4 cup yellow cornmeal
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 3/4 cup canned or frozen (thawed) yellow corn

Preparation -
Generously grease a 12 cup muffin pan with vegetable shortening or spray generously with non stick cooking spray. Cream the butter, sugar, honey, and eggs together in a large mixing bowl. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Add the dry mixture, alternately with the milk, to the butter mixture. Use a large spoon or heavy spatula to stir the corn into the batter. The batter will be thick. Dividing the batter equally, fill the muffin cups. Bake in a preheated oven at 400º for 20 to 25 minutes or until the muffins are very lightly browned on top.

Bake corn cob shaped muffins in this old-fashioned cast iron pan...

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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