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Corn Muffins

by

Yield: Makes 2-3 dozen

There's just the hint of corn flavor in these sweet corn muffins, which are not at all like corn bread in taste or texture. --Longfellow’s Wayside Inn, Sudbury, Massachusetts

Corn Muffins
Photo/Art by Aimee Seavey

Ingredients:

    • 1-1/2 cups sugar
    • Pinch 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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Updated Monday, November 25th, 2013
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