Tuesday, April 1, 2008

Sweet Corn Muffins

This is very similar to the cornbread at Austins, a restaurant in Fort Collins. It was the first one we went to on our first visit here, and we loved the cornbread. Theirs has green chiles in it, but this recipe doesn't call for them. Next time I might add a few. I made half this recipe and it made 10 muffins. And I used canned corn, because that's what I was trying to get rid of.

Sweet Corn Muffins
  • 1/2 cup butter, softened
  • 2/3 cup white sugar
  • 1/4 cup honey
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 3/4 cup frozen corn kernels, thawed
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
  3. Bake in preheated oven for 10 to 15 minutes, or until tops of muffins are lightly browned.

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