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| Cornbread Muffins I |
"These cakes are very much like the ones found in a famous down-home cooking restaurant. They're so simple to make and flavor first rate due to the fact they've real pieces of corn as well as corn meal."
Ingredients :
- half cup butter, softened
- 2/3 cup white sugar
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- three/four cup cornmeal
- half teaspoon baking powder
- half cup milk
- 3/4 cup frozen corn kernels, thawed
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 35M |
|---|
- Preheat oven to 400 levels F (200 ranges C). Grease or line 12 muffin cups.
- In a huge bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend very well. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to twenty-five minutes, or till a toothpick inserted into middle of a muffin comes out smooth.
Notes :
- Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it calmly, and make easy-up simpler.
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