Crazy Corn Muffins
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
cornmeal
yellow |
|
| ¾ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter
melted |
|
| ¼ | cup |
milk
|
|
| ¼ | cup |
sour cream
|
|
| ¼ | cup |
maple syrup
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
pecans
pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
cornmeal
yellow |
|
| 3.8 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
butter
melted |
|
| 59 | ml |
milk
|
|
| 59 | ml |
sour cream
|
|
| 59 | ml |
maple syrup
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
pecans
pieces |
|
Directions
Preheat oven to 350℉ (180℃).
Place liners in cups in muffin tin, set aside.
Combine flour, cornmeal, baking powder and salt in mixing bowl.
Toss together with fork.
Add butter, milk, sour cream and maple syrup to bowl and blend with spoon.
Even when this batter is blended, it will still have a few lumps.
Crack eggs into separate bowl bowl and whisk to blend.
Add them to the batter with pecan pieces and blend.
Spoon batter into muffin cups until they are ¾ full.
Bake for 25 minutes.
Set to cool on a cooling rack for 10 minutes.
With your hands covered, tip tin over and let muffins fall out.
Use table knife to loosen stubborn muffins.
Let them cool completely before wrapping in plastic wrap and freezing.
Makes 12 muffins.
