Yankee Maple Corn Muffins
Yield
1 dozenPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
brown sugar, light
|
*
|
| 1 | cup |
milk
|
|
| ⅓ | cup |
maple syrup
|
|
| ¾ | stick |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
brown sugar, light
|
*
|
| 237 | ml |
milk
|
|
| 79 | ml |
maple syrup
|
|
| 84.8 | g |
butter
melted |
|
Directions
Mix flour, cornmeal, baking powder and salt in a large bowl.
Whisk eggs and sugar in another bowl until smooth.
Add milk and syrup and whisk. Pour over dry ingredients and add 4 tablespoon of the melted butter.
Fold until moistened.
Fill muffin cups and bake 25 to 30 minutes at 350℉ (180℃). Brush tops with remaining 2 tablespoon of butter.
