If you like your corn muffins on the sweeter side, then this is the recipe (adapted from The Naptime Chef) for you. Simple, moist, and delicious, these muffins make a great addition to any meal.
What you need:
- 3/4 c. cornmeal
- 3/4 c. flour
- 1/2 c. sugar
- 1 1/4 t. baking powder
- 1 t. kosher salt
- 1 large egg
- 2/3 c. whole milk
- muffin tin
- paper muffin cups or nonstick spray
- large bowl and whisk
- measuring cups and spoons
- muffin scoop
Time: 15 minutes prep + 20 minutes baking
Serves: Makes 16 muffins.
Multiplying the recipe: The recipe is easily doubled.
Sweet Corn Muffins:
Preheat your oven to 350F. Put paper baking cups in a muffin tin, or use baking spray.
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt. Add the egg and stir. Add the milk and stir until the mixture is uniform.
Use a muffin scoop to portion the batter evenly into the muffin cups. Bake the muffins for 15-20 minutes, until golden brown.
To make a mix: Combine the dry ingredients in a pint container. Label and attach instructions.