Corn Muffins by Ina
"Ina Garten"
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup cornmeal
- 2 tablespoons baking powder
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups whole milk
- 1⁄2 lb unsalted butter, melted and cooled
- 2 extra-large eggs
directions
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
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Reviews
-
Tastes quite ordinary. We like the other corn muffin recipe much better so this probably would not be made again. Muffins were nicely soft and fluffy, really nothing wrong with it except for the fact that we have a better recipe. Thank you for posting.
