Golden Sweet Corn Muffins

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 cup Cornmeal, yellow
  • 1 cup Flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Milk

Found on blessedbeyondcrazy.com

Description

Ingredients

• 1 cup flour (GF Option - use gluten free flour blend + 1 teaspoon xanthan gum, unless flour already contains a thickening agent)
• 1/2 cup yellow cornmeal
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder (GF Option - I use HAINS brand of gluten-free baking powder)
• Optional: 1 cup whole corn, well drained (see note below)
• 2 eggs
• 1/2 cup milk
• 1/2 cup butter, melted

Directions

• Preheat oven to 400 degrees F.
• In a mixing bowl combine flour, cornmeal, sugar, and salt.
• Add drained corn kernels to dry mixture; toss to coat.
• In a separate mixing bowl add slightly beaten eggs; mix in milk and butter. Add to dry mixture.
• Add baking powder; stir just until blended (do not over stir the mixture or the muffins will not rise as high).
• Filled a well greased muffin tin two-thirds full.
• Bake for 20 to 25 minutes, or until golden brown and center is set.
• Serve hot with pad of butter and/or a drizzle of honey or maple syrup.