HEATHCOTE TAVERN'S CORN MUFFINS
from Heathcote Tavern-Scarsdale NY-published various places on the net, no author listed. The butter into dry ingredients isn't a mistype! It changes the texture if you don't follow the directions.
Provided by ConvivialJen
Categories Breads
Time 37m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Grease 12 standard muffin pan cups well. In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt. Stir in butter until blended. In small bowl, whisk eggs, milk, honey and maple syrup until mixed. Stir egg mixture into flour mixture just until combined (batter will be lumpy). Spoon batter into muffin cups. Bake muffins 20-22 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins in pan on wire rack for 10 minutes. With tip of knife, loosen.
- muffins from pan and remove; serve warm or cool on wire rack to serve later. Makes 12 muffins.
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Roma Stan 15
[email protected]These corn muffins are a great way to use up leftover corn. They're also a delicious and filling snack.
Umar kashif
[email protected]I've tried many corn muffin recipes, but this one is by far the best. The muffins are moist, flavorful, and have a perfect crumb.
Noor din
[email protected]These muffins were easy to make and turned out great. I'll definitely be making them again.
you me
[email protected]Delicious! I made these corn muffins for my family and they were a hit. Everyone loved them.
Md kajmot
[email protected]These corn muffins are so moist and fluffy! I love the sweet corn flavor and the hint of honey. They're the perfect side dish for any meal.