MASSACHUSETTS CORN MUFFINS
A hint of honey enhances the flavor of the corn without overwhelming it.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
- Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.
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David Chukwu-ude
[email protected]I wouldn't recommend this recipe.
Umesh Sunar
[email protected]Meh.
kenan Omari
[email protected]Not bad, but I've had better.
Setariki Monovou
[email protected]I'll definitely be making these again.
guadalupe contreras
[email protected]Easy to make and very tasty!
Reka Bibi
[email protected]Delicious!
Rehman Rehman Ali
[email protected]I made these muffins for my family and they loved them! They're definitely a keeper.
Gill chenal Gill technical solution
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some extra milk next time.
Nyaradzo Dube
[email protected]I was craving corn muffins and this recipe did not disappoint! They were moist and flavorful, with a perfect crumb.
Shokit Ali
[email protected]These muffins were easy to make and turned out great! I used fresh corn from my garden and they were extra delicious.
Faiz Alikhan
[email protected]I've tried many corn muffin recipes, but this one is by far the best! The muffins are so moist and flavorful. I love the addition of fresh corn kernels.
Owen Haught
[email protected]These corn muffins were a hit at my last brunch! They were fluffy, moist, and had the perfect amount of sweetness. I'll definitely be making them again soon.