Sweet Corn Muffins
Ingredients
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1 ½ cups flour
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½ cup cornmeal
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon fine sea salt
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2 eggs
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1 cup white sugar
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½ cup unsalted butter, melted and cooled
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½ cup milk
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2 single-serve cups (4 ounces each) Green Valley Organic Whole Kernel Corn, drained
Featuring...
Whole Kernel Corn
Steps
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Preheat the oven: Set the oven to 425°F. Line a 12-cup muffin tin with paper muffin cups.
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Mix dry ingredients: In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
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Mix wet ingredients: In a large bowl, whisk the eggs, sugar, melted butter, and milk until smooth.
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Combine mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
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Fold in corn: Gently fold in the drained corn.
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Bake: Divide the batter evenly among the 12 muffin cups. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
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Cool: Let the muffins cool in the tin for a few minutes, then transfer to a rack to finish cooling.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
