Double-Corn Muffins
Yield
12 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
butter
or margarine, melted |
|
| 1 | large |
eggs
|
|
| 1 | can |
corn
drained, (8 3/4 oz) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 237 | ml |
milk
|
|
| 59 | ml |
butter
or margarine, melted |
|
| 1 | large |
eggs
|
|
| 1 | can |
corn
drained, (8 3/4 oz) |
*
|
Directions
Preheat oven to 425℉ (220℃).
Grease 12 muffin-pan cups.
In large bowl, combine flour, cornmeal, sugar, baking powder, salt, and red pepper.
In medium bowl, whisk together milk, butter, and egg.
Stir into dry ingredients just until combined. Stir in corn.
Spoon into prepared pans.
Bake 20 minutes. Unmold and serve warm.
Note: Can also add 1 can chopped chiles, drained, or a chopped jalapeno or two.
