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Double-Corn Muffins
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Prep Time:
10 minutes
Total Time:
30 minutes
Sweet cornmeal muffins with whole kernel corn, irresistibly tasty!
Ingredients:
  • 2/3 cup milk
  • 3 tablespoons vegetable oil
  • 1 egg
  • 3/4 cup Gold Medal™ all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn
Instructions:
  • Preheat oven to 400°F. Grease only the bottoms of 8 regular-sized muffin cups with shortening or line them with paper baking cups.
  • In a medium bowl, combine milk, oil, and egg using a spoon. Gently mix in all the ingredients except for the corn, stirring just until the flour is moistened. Carefully fold in the corn. Fill each muffin cup about 3/4 full with the batter.
  • Bake for 18 to 20 minutes until golden brown, then transfer to wire rack. Enjoy warm or at room temperature.

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