Corn Muffins

Perfect for breakfast! These high-fiber goodies use muscovado sugar to get that kick of molasses flavor.


Serves 16  Prep Time 15 minutes  Baking Time 18 to 22 minutes

1 cup all-purpose flour
1 1/4 cup yellow cornmeal
3/4 cup muscovado sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1 egg
1 tablespoons honey
1 1/4 cup fresh milk
1 cup corn kernel, drained well

1  Preheat oven to 400ËšF. Grease 16 regular muffin molds with shortening then dust with flour. Set aside.

2  In a bowl, combine flour, cornmeal, muscovado sugar, baking powder, baking soda, and salt. Whisk to combine.

3  In another bowl, combine the melted butter, egg, honey, and milk. Whisk to combine. Pour the liquid ingredients into the dry ingredients. Mix until combined. Do not overmix. Fold in the corn kernels.

4  Fill each muffin mold three-fourths full. Bake in the oven for 18 to 22 minutes or until done. Transfer to a cooling rack and cool completely.


Topping tip While the muffins are still hot, brush the tops with your preferred honey for that homey taste.

Photography by David Hanson │ Food Styling by Adoree Chong-Uy │ Prop Styling by Coni Tejada │Selected props from Gourdo’s │Shot on location at Café Ysabel

• marilen bernal Apr 17 2010 @ 08:57pm Report Abuse

     

  I just want to ask where can i buy corn meal and hazel nuts? thank you.