HARVEST MUFFINS RECIPES

Name: Corn Muffins
Prep time: 5 min
Cook time: 40 min
Total time: 55 min
Yield: 12 muffins
Cuisine: american
Ingredients: 3 cups all-purpose flour; 1 cup sugar; 1 cup medium cornmeal; 2 tablespoons baking powder; 1 1/2 teaspoons salt; 1 1/2 cups whole milk; 1/2 pound unsalted butter, melted and cooled; 2 extra-large eggs

More about "harvest muffins recipes"

CORN MUFFINS RECIPE | INA GARTEN | FOOD NETWORK

Corn Muffins Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 12 muffins

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

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