The Best Corn Muffins
Source of Recipe
Ft Lauderdale Sun-Sentinel
Recipe Introduction
We like to make these as giant offerings in 6-ounce custard cups. However, you can divide the batter among 12 standard muffin cups.
List of Ingredients
Muffin Batter:
� 1 cup cornmeal
� 1 / 2 cup all-purpose flour
� 1 / 2 cup whole-wheat flour
� 1 teaspoon baking powder
� 1 teaspoon baking soda
� 1 / 2 teaspoon salt
� 1 / 4 teaspoon fresh-ground nutmeg
� 1 cup plain yogurt
� 1 / 4 cup butter, melted
� 3 tablespoons honey
� 1 large egg
� 1 (11-ounce) can whole kernel golden sweet corn with red and green peppers, drained well (Green Giant Mexicorn
recommended)
� 1 scallion, white and green parts, thinly sliced
Muffin Topping:
� 1 tablespoon flour
� 1 tablespoon cornmeal
� 2 teaspoons sugar
� Dash salt
� 4 teaspoons cold butter
Recipe
To make batter: Preheat the oven to 400 degrees. Grease the bottom only of six 6-ounce custard cups or 12 standard muffin cups. If using custard cups, place on a rimmed baking sheet for easier handling.
In a mixing bowl, whisk together the cornmeal, flours, baking powder, baking soda, salt and nutmeg.
In another bowl, combine the yogurt, butter, honey, egg, corn and scallions; mix well. Add to the dry ingredients and stir just until the dry ingredients are moistened.
Spoon the batter evenly into the prepared cups.
To make topping: In a small bowl, combine all ingredients until crumbly and well mixed. Divide over the tops of the muffins.
Bake in the center of the oven 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool 1 minute then remove from the custard cups or muffin cups. Serve warm. Makes
6 giant; 12 standard muffins.
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