Heathcote Tavern’s Corn Muffins
"from Heathcote Tavern-Scarsdale NY-published various places on the net, no author listed. The butter into dry ingredients isn't a mistype! It changes the texture if you don't follow the directions."
- Ready In:
- 37mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 cup cornmeal
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 1⁄2 cup butter, melted (1 stick)
- 2 large eggs
- 3⁄4 cup milk
- 2 tablespoons honey
- 2 tablespoons maple syrup
directions
- Preheat oven to 375 degrees. Grease 12 standard muffin pan cups well. In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt. Stir in butter until blended. In small bowl, whisk eggs, milk, honey and maple syrup until mixed. Stir egg mixture into flour mixture just until combined (batter will be lumpy). Spoon batter into muffin cups. Bake muffins 20–22 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins in pan on wire rack for 10 minutes. With tip of knife, loosen.
- muffins from pan and remove; serve warm or cool on wire rack to serve later. Makes 12 muffins.
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Reviews
-
My corn muffin critic went wild for this one. "Best you've ever made, Mom!" Followed recipe as written. I used my hands to work the melted butter evenly into the dry ingredients -- whisking got me to pebble gravel, and hand tossing got to coarse sand. Definite do again.
RECIPE SUBMITTED BY
I like smiley face stickers and puppy posters....sums me up in a nutshell.
I'm a Paramedic by trade and love to cook and sew in my spare time. I'm post Gastric Bypass surgery in Aug of 2004 and am always looking for recipes that are low in sugar and high in protein. Enough of the darn shakes!!
