FEATHER LIGHT CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Butter and flour 8 muffin cups or line them with paper liners.
- In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter, being careful not to over-mix; there may be a little flour not mixed in at the end. Use an ice-cream scoop or large spoon to fill the muffin cups half full. Bake until risen, light golden brown, and firm to the touch, about 15 minutes. Let cool at least 15 minutes in the pan.
- Molasses Butter: Cream the ingredients in a food processor or an electric mixer until fully combined. Strawberry Butter: Clean and hull the strawberries. Place all of the ingredients in a food processor and cream until fully combined.
- To serve, spoon a dollop of jam, or spread the compound butters onto the top of the muffins.
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Asfaw Debesa
[email protected]These muffins are a great way to use up leftover corn.
Prince Soni
[email protected]I've made these muffins several times now, and they're always a success. They're the perfect addition to any breakfast or brunch menu.
Adam Lopez
[email protected]These muffins are so easy to make, and they're always a hit with my family and friends.
Bert Naillon
[email protected]I'm not a big fan of corn muffins, but these were actually really good. They were moist and flavorful, and I loved the crispy crust.
Jezarah Styman
[email protected]These muffins are a great way to get your kids to eat more vegetables.
Jamie Neibaur
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional corn muffins.
Aden seattle
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Muhammad Khan Awan
[email protected]I've tried many corn muffin recipes, but this one is my favorite. The muffins are always light and fluffy, and they have a delicious corn flavor.
Khazir Rasheed
[email protected]These muffins are a great way to use up leftover corn. They're also a delicious and easy snack.
Polly Vivien Mwangi
[email protected]I made these muffins for breakfast this morning, and they were a hit with my kids. They loved the sweet corn flavor and the fluffy texture.
BRAFLO 911
[email protected]These muffins are so good! I love the sweet corn flavor and the moist texture.
Mikyle Hammond
[email protected]I've been looking for a good corn muffin recipe for a while, and this one is definitely it. The muffins were moist and flavorful, and they had a nice crispy crust.
Ahmed King
[email protected]These muffins were easy to make and turned out perfectly. I'll definitely be making them again.
Bal bahadur Gurung
[email protected]I'm not usually a fan of corn muffins, but these were surprisingly good. They were light and fluffy, and the corn flavor was subtle but delicious.
Adrian Dudley Jr
[email protected]I made these muffins for a potluck, and they were a huge success! Everyone loved them.
Ramesh Athukorala
[email protected]These muffins are AMAZING! I've tried other corn muffin recipes before, but these are by far the best. They're so moist and flavorful, and they have the perfect amount of sweetness.
Akramac Kayz
[email protected]These corn muffins were a hit with my family! They were so light and fluffy, and the corn flavor was perfect.