Wednesday, June 02, 2010

Fresh Corn Muffins-Gourmet July 1972

These were very easy to make-and quick.

You Will Need:

2 cups AP flour
1/2 cup cornmeal
2 1/2 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup milk
1/2 stick (4 tablespoons) melted butter
2 eggs
1 cup fresh corn kernels

Preheat oven to 425 degrees F. Grease or line with paper cups a 12 count muffin tin.

Mix together in a bowl the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine milk, butter and eggs. Beat well. Stir in the corn. Mix into the dry ingredients just enough to moisten the flour-don't over-mix it. Pour into tins and bake 25-30 minutes or until tops are golden.

No comments: