Yield: 12

Double Corn Muffins

Name: Double Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 1/2 C Flour; 1 1/2 tsp. baking powder; 1 C cornmeal; 1/2 C grated Cheddar or Swiss cheese; 1 1/4 C milk; 2 large eggs; 6 1/2 Tbsp. butter, melted & cooled; 1 C canned corn, drained, or fresh corn off the cob

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 1/2 C Flour
1 1/2 tsp. baking powder
1 C cornmeal
1/2 C grated Cheddar or Swiss cheese
1 1/4 C milk
2 large eggs
6 1/2 Tbsp. butter, melted & cooled
1 C canned corn, drained, or fresh corn off the cob

Instructions

Oven 400°F

Preheat oven & grease a standard muffin pan.

Sift together flour & baking powder in a large mixing bowl. Stir in cornmeal & cheese. Make a well in the center of the dry ingredients.

In another bowl, whisk together milk, eggs & butter. Pour into dry ingredients & mix gently. Do not over-mix. Fold in corn.

Spoon mixture into prepared pan. Bake 20-22 minutes, until golden & springy to the touch. Cool in pan 5 minutes, then remove & serve warm.

Ingredients

Instructions

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