Sweet Corn Muffins

SERVINGS
12

COOK TIME
20

TOTAL TIME
25

INGREDIENTS
1 1/2 cups cornmeal
1 1/2 cups unbleached white flour
2/3 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1 cup raisins, golden raisins, dried cherries, dried cranberries, chopped dried apricots or chopped dried pears (optional)
6 tablespoons unsalted butter, melted

PREPARATION
1. Preheat oven to 400 degrees F. Place paper liners in the muffin cups.

2. In a mixing bowl, whisk cornmeal, flour, sugar, baking powder and salt. Beat the eggs and add them to the dry ingredients along with the milk. If you are adding dried fruit, do so now.

3. Add the melted butter and incorporate the wet and dry ingredients together. Do not overmix; the batter should be lumpy.

4. Use an ice cream scoop to fill the muffin cups two-thirds full. Place muffin tin in the hot oven. Reduce temperature to 375 degrees F. Bake for about 20 minutes, or until firm to the touch and golden brown. Let cool slightly before serving.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 268
Total Fat: 7 g
Cholesterol: 51 mg
Sodium: 137 mg
Carbohydrates: 47 g
Protein: 5 g

Originally published in

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