Updated Sunday, April 21st, 2002
Yield: 36 miniature or 12 regular-size muffins
Our readers say this recipe for corn muffins is "lighter, fluffier, and sweeter than most corn muffins!" Once you try it, you'll never use a boxed mix again.
Preheat oven to 400 degrees F. Mix the dry ingredients together. Cut softened butter in pieces and mix with the dry ingredients with a pastry blender or fork until crumbly.
In another bowl combine the liquid ingredients. Pour the liquids into the dry mixture and blend, but do not overmix. Grease muffin tins or line them with paper.
Fill two-thirds full or less with batter and bake 25 minutes for full-size muffins, 15 minutes for miniatures.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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