COFFEE SHOP CORN MUFFINS
Clare Masyada of Woodbridge, New Jersey reports, "These are so quick to stir up, and they bake in just 15 minutes! They come out oh-so-tender but don't crumble like many corn muffins do."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 270 calories, Fat 15g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 233mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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Christopher Scoville
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them and asked for the recipe. I'll definitely be making them again.
Nir Des
[email protected]These muffins were easy to make and turned out great! I used fresh corn kernels and they added a lovely sweetness to the muffins. I'll definitely be making them again.
Bilal Mahar
[email protected]These muffins were delicious! I loved the combination of the sweet cornbread and the tangy cream cheese frosting. I'll definitely be making them again for my next party.
Ranbir thapa
[email protected]These muffins were a bit dry, but they were still flavorful. I think I'll try adding a little more milk to the batter next time.
Tre Ashley
[email protected]I made these muffins for my breakfast and they were delicious! They were moist and fluffy, with a slightly sweet flavor. I'll definitely be making them again.
Kaniz Fatima
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Nicholas Cardinale
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them and asked for the recipe. I'll definitely be making them again.
Teresa Gallow
[email protected]These muffins were easy to make and turned out great! I used fresh corn kernels and they added a lovely sweetness to the muffins. I'll definitely be making them again.
Malachi Claybaugh
[email protected]I'm a big fan of corn muffins and these ones did not disappoint! They were moist and fluffy, with a slightly sweet flavor. I'll definitely be making them again.
Amena 0
[email protected]These muffins were a bit too dry for my taste, but they were still flavorful. I think I'll try adding a little more butter or oil to the batter next time.
Dimakatso Makhutlhe
[email protected]I made these muffins for my kids' lunchboxes and they were a hit! They loved the sweet and fluffy texture, and the muffins stayed fresh all day long.
Ashish Chy
[email protected]These muffins were delicious! I loved the combination of the sweet cornbread and the tangy cream cheese frosting. I'll definitely be making them again for my next party.
Bernica October
[email protected]I'm not usually a fan of corn muffins, but these ones were surprisingly good! The recipe was easy to follow and the muffins turned out perfectly. I'll definitely be making them again.
Boohle Mseleku
[email protected]I made these muffins for my family breakfast and they were a huge success! The muffins were moist and flavorful, and the cornmeal added a nice texture. I'll definitely be making them again.
Jamiu Abdulsalam
[email protected]These corn muffins were a hit at my coffee shop! Customers loved their slightly sweet and fluffy texture, and the muffin tops were perfectly golden brown. I'll definitely be adding them to my regular menu.