Monday, February 28, 2011

Sweet Corn Muffins

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Yellow Corn Meal
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted

Preheat oven to 350 degrees.  Grease or Paper-line muffin pans.
Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.  Combine milk, eggs, vegetable oil and butter in small bowl; mix well.  Add to flour mixture; stir just until blended.  Pour into prepared muffin cups filling about 2/3 full.
Bake for 18-20 minutes or until wooden pick inserted in center comes out clean.  Cool in pans on wire racks for 5 minutes; remove to wire rack to cool slightly.  Serve warm.

** My girls Love muffins for breakfast, but they are picky about what kind.  They like just plain muffins.  I used to buy the jiffy mixes, but now I make them with this recipe or with Cream of Wheat.  They are more moist than the jiffy mixes.  I Like to make mini-muffins too.  They are easier for the kids to eat.

*This recipe came off the corn meal box.


Sandra said...

yummy. I used to buy the jiffy mixes too. I bought a krusteaz mix once and I can't go back.

Green Eyed Girl said...

Kristi... I just love your blog... so I awarded you the stylish blogger award. Check out my blog for details... Vicki

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