Quick Corn Muffins (From Scratch)

Name: Quick Corn Muffins (From Scratch)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 3/4 cup unbleached flour; 3/4 cup cake flour; 1 cup fine yellow cornmeal; 1/3 cup unbleached cane sugar (I used 1/4 cup sugar); 1 tablespoon baking powder; 1 teaspoon salt; 1 1/2 cups milk (I used sour milk or buttermilk will work, too.); 1/3 cup oil (safflower for us); 1 egg

Submitted by COOKGIRl

"I adapted this recipe borrowing a recommendation from a reviewer on the Family Fun site. She prepared the batter substituting three quarter cup of cake flour for all purpose. She also substituted one quarter cup honey for granulated. Because I was baking these muffins for very young children I did not test the recipe with honey however the sugar was reduced to a scant one quarter cup. Highly received by all! Enjoyed with a slather of butter! From family.com."

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Ready In:: 35mins
Ingredients:: 9
Yields:: 12 muffins

ingredients

³⁄₄ cup unbleached flour
³⁄₄ cup cake flour
1 cup fine yellow cornmeal
¹⁄₃ cup unbleached cane sugar (I used 1/4 cup sugar)
1 tablespoon baking powder
1 teaspoon salt
1 ¹⁄₂ cups milk (I used sour milk or buttermilk will work, too.)
¹⁄₃ cup oil (safflower for us)
1 egg

directions

Preheat the oven to 400° and butter 12 regular-size or 6 jumbo muffin cups.
Combine the standard flour, cake flour, cornmeal, sugar, baking powder and salt mix in a large mixing bowl.
In a small bowl combine the milk and oil. Whisk in the egg.
Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth; do not overmix. Tip: I have found it much easier to use a wire whisk to mix the batter.
Spoon the batter into the buttered muffin cups.
Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.
Serve immediately fresh out of the oven!