Corn muffins recipe

Corn muffins are just wonderful to serve with chili, barbeque, or fried chicken. Corn bread recipes sometimes produce dry results, but this one for muffins has enough buttermilk, butter, eggs, and shortening in it to keep things moist. Also, using a muffin pan allows each bread unit to cook a through to the center before the edges dry out.

Recipe ingredients:

2-1/2 cups all purpose flour

1-1/2 cups yellow cornmeal

1/2 cup sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs

2-1/4 cups buttermilk

1/4 cup butter, melted

1/4 cup vegetable shortening, melted

Grease the cups of your muffin pan and heat the oven to 400 degrees F. While you prepare the corn muffin batter, put the pan in the oven so it will heat up.

Now in large bowl combine the dry ingredients. In another bowl beat the eggs with an electric mixer until light yellow. Lower the speed of the mixer and mix in the buttermilk and melted butter and shortening. Now stir the egg mixture all at once into the dry ingredients. Only stir until a moist batter forms. Like all muffins, you need to avoid overworking the batter.

Remove the hot muffin pan from the oven and spoon the batter into the cups. Bake for 12 to 15 minutes until golden brown and a toothpick inserted in the center of the muffins comes out clean.

© Falbe Publishing.

Other websites from this publisher: The Fantasy Tavern - Home Canning - Halloween - Christmas - Star Trek - Dogs - Tattoos - Dragons - Swords - Global Warming