Corn Muffins
Corn muffins baked with Jimmy Red Cornmeal
Corn muffins are delicious, nutritious and versatile. They make a great breakfast, snack, or side dish. They can be made quickly and easily with pantry staples. This batter can also be poured into a pan to make cornbread instead, just increase baking time.
Ingredients
1 cup of Soft Red Wheat flour or any of our wheat flours
1 cup of Stone Ground Cornmeal (Jimmy Red Cornmeal was used here)
2/3 cup sugar
3.5 tsp baking powder
1 tsp salt
1 cup milk
1 large egg
1/3 cup melted butter
Instructions
Preheat oven to 350 degrees F and grease a muffin tin with butter or cooking spray.
Combine the dry ingredients in a large bowl, whisking to mix well.
In another bowl, lightly beat the eggs, add milk and melted butter, and whisk to combine.
Pour the wet ingredients into the dry, a little at a time, until just combined, being careful not to over-mix.
Pour into prepared muffin tin, filling about 2/3 of the way.
Bake until a knife inserted in the middle comes out clean. Baking time will vary depending on the size of your muffins. Small muffins will be ready in 10-15 minutes, larger ones (such as these) in about 20-25 minutes.
