Corn Muffins

June and Keiko made Corn Muffins to go with the Hamburger Soup in the South Arm Cooking Club for Seniors.  June is a pioneer volunteer for the South Arm Cooking Club for Seniors while Keiko is a new member.

This Corn Muffin has corn kernels in it which adds a little surprise and sweetness to it.  You may add diced green chiles in it for the extra kick.

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons honey or sugar
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1 cup buttermilk
• 1/4 cup vegetable oil

Optional add-ins:

• 4 green onions, finely chopped
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 can diced green chiles, drained

Instructions

Preheat oven to 400F.  Place muffin liners in a 12-cup muffin tray (or for crusty muffins, generously grease the tray). Sift the flour, baking powder, baking soda, sugar and salt into a large bowl.

Add cornmeal to the dry ingredients and mix well.

Beat eggs in a small bowl.

In a liquid measuring cup, measure and combine buttermilk, oil and beaten eggs.

Add wet ingredients to the dry ingredients.

Add any add-ins, and stir until just moistened, do not overmix.

Divide batter into muffin tray evenly and bake for 15 minutes, or until golden brown.

Let rest for 5 minutes in tray and remove from tray to cool. The Corn Muffins freeze well.

Categorized Under: 2009 • Quick Bread

Tagged Under: Community Kitchen • Corn • Muffin • Recipe