Monday, October 05, 2015

Corn Mini Muffins Recipe

Makes about 48 mini muffins
Baking time 55 minutes

1⁄2 cup butter, softened
1 cup sugar
2 eggs
1⁄2 teaspoon salt
1 1⁄2 cups all-purpose flour
1 cup yellow cornmeal
1 1⁄2 teaspoons baking powder
1⁄2 cup milk
1⁄2 cup cream-style corn
1 cup canned sweet corn, drained

Preheat oven to 400°F. Generously grease mini muffin pans and set aside.  

In a large bowl, cream together butter and sugar with a wooden spoon. Beat in eggs.

Mix together salt, flour, cornmeal, and baking powder. Fold by the cupful into the wet ingredients alternately with the milk until combined. Fold in both corns.

Fill prepared muffin pans three-quarters full with batter. Bake for 15-20 minutes or until muffins begin to split and brown. Transfer to wire rack to cool. Serve.


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