Thursday, October 14, 2010

honey corn muffins

1 cup cornmeal
1 cup flour
1 tbsp baking powder
1/2 c sugar
1 tsp salt
1 cup milk
2 eggs
1/2 stick butter, melted
1/4 c honey
1/2 c frozen fire-roasted corn (we bought this at Trader Joe's)


Preheat oven to 400 degrees F.

Into a large bowl, mix cornmeal, flour, baking powder, sugar, and salt.

In another bowl, whisk together milk, eggs, butter, and honey. Stir the wet ingredients into the dry, stirring until just mixed. Stir in the corn.

Pour the batter into a greased muffin pan, bake about 15 minutes, or until a toothpick comes out clean.

These came out really tasty, but didn't rise well. We suspect that the butter was still hot, and cooked the egg a little, when we added it to the wet ingredients. When you make this recipe, try whisking the milk, butter, and honey together first, then add the egg. This way, the milk will cool off the butter, and the egg won't get cooked.

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