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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Corn Muffins Recipe

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This recipe for Sweet Corn Muffins is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º 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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