Cornbread Muffins
Serves: 12
Prep Time:
Cook Time:
Total Time:
These muffins are very simple to make and taste great because they have corn as well as corn meal.
Dovetailing Tip: use leftover muffins to make Cornbread Croutons to top the Meal 3 salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | butter, softened |
| 2/3 cup | white sugar |
| 1/4 cup | honey |
| 2 | eggs |
| 1/2 teaspoon | salt |
| 1 1/2 cups | all-purpose flour |
| 3/4 cup | cornmeal |
| 1/2 teaspoon | baking powder |
| 1/2 cup | milk |
| 3/4 cup | frozen corn kernels, thawed |
Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Source: allrecipes.com
