"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sweet Corn Muffins Recipe

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This recipe for Sweet Corn Muffins, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne McGowan
Added: Friday, May 12, 2006

Category:
Category:

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

Directions:
Directions:
Generously grease one 12 cup muffin pan with vegetable shortening or spray generously with non stick cooking spray. Cream butter, sugar, honey, and eggs together in a large mixing bowl. In a separate bowl, combine flour, cornmeal, baking powder and salt. Add dry mixture, alternately with milk, to butter mixture. Use a large spoon or heavy spatula to stir corn into batter. Batter will be thick. Fill each muffin cup with batter. Bake at 400 for 20 to 25 minutes or until muffins just begin to brown lightly on top.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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