Sweet Corn Muffins
Ladies & Gentlemen, please step away from the pre-packaged cornbread mix. These are SO good and so easy!
These were an attempt for me to create something similar to a lovely little corn muffin they serve at a local tea room that my daughters and I love. They serve them in a cute little individual wire basket and a side ramekin filled with some type of fruit compound butter. Sometimes it’s peach butter, sometimes strawberry butter. I’ve already shown you how to make Strawberry Honey Butter, but if you missed that recipe, click here.
All I know is, at the tea room, they give you one, and you sit around salivating and waiting around for the little lady to come around with her basket to give you another one. They’re yummy!
So, here I am with my attempt and I think it turned out pretty doggone close!
Start by mixing up your dry ingredients. You’ll need to dump one and one-half-cups of flour into a medium size mixing bowl. Add in two-thirds of a cup of sugar, one-half cup of yellow corn meal, one tablespoon of baking powder and one-half teaspoon of salt.
Now in your mixing bowl, pour a cup and one-fourth of milk, two eggs (mix them a little in a small bowl first). Also add in one-third cup of vegetable oil and three tablespoons of melted butter into the mixing bowl. Turn on your mixer, and blend all of this up real good.
Now dump the dry ingredients into the wet ones and turn your mixer on as low as you can get it. Stir just until blended. (No picture – sorry!)
Pour into your sprayed muffin tins.
Pop these into a 350º for around 15-20 minutes. Check them at 15 minutes by sticking a toothpick or skewer in the middle.
Let these cool for five minutes and then turn them out of the muffin tins.
Wanna see closer?
Now serve these warm with some Strawberry Honey Butter.
It’s just the right thing to do at the moment.
Spread some liberally over your split muffin.
Now, if I can only find some of those cute little wire baskets.
Katie’s Printable Recipe – Sweet Corn Muffins