| CORN MUFFINS |
Adapted from Family Fun Magazine
6 tablespoons vegetable oil
1 cup fresh corn kernels (from about 2 ears)
1/2 teaspoon salt
1 cup cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
1 egg, lightly beaten
Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4
teaspoon of the salt and cook over medium-high heat until barely
tender, about 2 to 3 minutes. Then spread the corn onto a plate to
cool slightly.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking
powder, and remaining 1/4 teaspoon of salt.
Add the buttermilk, egg, and remaining oil to the dry ingredients and
stir until blended. Then stir in the corn mixture.
Divide the batter among the muffin cups. Bake the muffins for about
16 minutes, or until a toothpick inserted into the center comes out
clean.
6 tablespoons vegetable oil
1 cup fresh corn kernels (from about 2 ears)
1/2 teaspoon salt
1 cup cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
1 egg, lightly beaten
Heat the oven to 375°. Place paper liners in a 12-cup muffin pan.
Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4
teaspoon of the salt and cook over medium-high heat until barely
tender, about 2 to 3 minutes. Then spread the corn onto a plate to
cool slightly.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking
powder, and remaining 1/4 teaspoon of salt.
Add the buttermilk, egg, and remaining oil to the dry ingredients and
stir until blended. Then stir in the corn mixture.
Divide the batter among the muffin cups. Bake the muffins for about
16 minutes, or until a toothpick inserted into the center comes out
clean.
