Corn Muffins
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Aimee Seavey
Yield: Makes 2-3 dozen
There's just the hint of corn flavor in these sweet muffins, which are not at all like corn bread in taste or texture. --Longfellow’s Wayside Inn, Sudbury, Massachusetts
Ingredients:
- 1-1/2 cups sugarPinch of salt
- 2 tablespoons baking powder
- 3-1/2 cups bread flour
- 1 cup cornmeal
- 4 large eggs
- 1-1/2 cups milk
- 1/3 cup salad oil
Instructions:
Combine sugar, salt, baking powder, flour, cornmeal, eggs, and 1 cup milk until well blended. Add remaining 1/2 cup milk and the salad oil and mix for 3 minutes. Place in well-greased muffin tins and bake at 400 degrees for about 20 minutes or until golden.
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