REAL CORN MUFFINS
I wanted to make an extra special muffin to serve with a wonderful yellow squash soup, so I modified an old muffin recipe and came up with these great real corn muffins
Provided by Teresa Matysak
Categories Muffins
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425? F. Spray regular sized muffin pan with Pam, butter flavor
- 2. Combine all dry ingredients in large bowl, stir in the cheese.
- 3. Mix egg into the milk and margerine,then add the drained and chopped corn.
- 4. Combine all together, careful not to overmix. spoon into muffin pan devided equally
- 5. Bake for 20 minutes or until golden brown, cool a little then twist muffins out and cool on rack
- 6. Serve warm with a little butter, or not.
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sunny jani
[email protected]Not a fan.
Shaunnet Maen
[email protected]These are the best corn muffins I've ever had!
Hafiz Muneeb
[email protected]I've made these corn muffins several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly.
Rose Dean
[email protected]These corn muffins were a disappointment. They were dry and crumbly, and the corn flavor was barely there.
Annemarie Stander
[email protected]I'm not a big fan of corn muffins, but these were actually really good. They were moist and flavorful, and the cornmeal gave them a nice texture.
Afif Hosain
[email protected]These muffins were delicious! I was surprised at how easy they were to make. I will definitely be making them again.
Dorine Nabulwala
[email protected]I've tried many corn muffin recipes, but this one is by far the best. The muffins are incredibly moist and flavorful, with a perfect balance of sweetness and cornmeal grit. They're also very easy to make, which is a huge plus.
ayman ayman
[email protected]These corn muffins were a hit with my family! They were so moist and fluffy, and the corn flavor was perfect. I will definitely be making these again.