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Corn Muffins

April 12, 2011

A fast and always welcome muffin that is wonderful for breakfast and great with many lunches and dinners.

Corn Muffins


  • 3 C. All-Purpose Flour
  • 1 C. Sugar
  • 1 C. Medium Cornmeal
  • 2 T. Baking Powder
  • 1 1/2 t. Salt
  • 1 1/2 C. Whole Milk
  • 1/2 lb. Unsalted Butter (Melted)
  • 2 Extra Large Eggs


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 with 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 int the paper liners, filling each one to the top.  Bake for 30 minutes, until the tips are crisp and a toothpick comes out clean.  Cool slightly and remove from the pan.

Recipe Courtesy of Ina Garten

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