SWEET CORN MUFFINS RECIPE: HOW TO MAKE IT
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 38g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
SWEET CORNBREAD MUFFINS RECIPE: HOW TO MAKE IT
I use two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. —Linnea Rein, Topeka, Kansas
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 14 muffins.
Number Of Ingredients 6
Steps:
- In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened. , Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 177 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 269mg sodium, CarbohydrateContent 27g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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