Monday, November 25, 2013

Extra Corny Corn Muffins

I have baked a lot of muffins in my day, but this is my favorite one.  It is just perfect and we love them.  This is why I love baking.  I love trying different ratios of ingredients, and then finally one day comes and you have it just right.  The honey in my opinion makes this muffin. 

Corny Corn Muffins
Recipe by Mama
Preheat oven to 400 degrees than reduce to 350 degrees after 5 minutes than bake for another 15-20 minutes until lightly golden and firm when pressed
Large muffin tins (Texas Size)
Large cupcake liner Makes about 8 to 9 large muffins
* special note if using smaller muffin pan adjust time above
I recommend liners, they do stick to pan

2 1/4 cups all purpose flour
3/4 cup corn flour
1 Tablespoon baking powder
pinch salt
1/2 cups sugar
1/2 cup honey
3 room temperature eggs
1 stick melted unsalted butter
1 1/2 cups whole milk(can use buttermilk adds a nice flavor)
1 can whole kernel corn (Save 1/4 for topping muffins)

In a large bowl add flour, pinch salt,  sugar, baking powder and whisk.  Add honey, eggs, melted butter, 3/4 of the can of corn and milk and mix well with wooden spoon.  Don't over do it, you do not want a tough batter.  Very important, let dough rest for 10 to 15 minutes.  The thicker the batter, the higher the muffin.  I hate flat muffins!

I use a spring loaded ice cream scooper.  Fill the muffin liner all the way up to the top. Sprinkle a little of the can corn on each muffin.   Bake in a 400 degree oven for 5 minutes than reduce temperature to 350 degrees bake for another 15 to 20 minutes until golden brown and firm when pressed. 

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