Corn Muffins
AMAZING CORN MUFFINS WITH CILANTRO
These very moist corn muffins, authentic to Southwestern cuisine in that it is not cake-like in texture. If you want a very golden top, after the corn muffins are baked, brush with butter or buttery spray and then run under broiler for just a minute or two.
1-1/4 cups yellow cornmeal
¾ cup all purpose unbleached flour
2 teaspoons baking powder
4 tablespoons brown sugar
3-4 tablespoons cilantro, minced
½ teaspoon salt
1 cup white or yellow corn, fresh, frozen and thawed, or canned, drained
1-1/2 sticks butter
1 cup milk
1 egg
Preheat oven to 400. Spray muffin tins. Combine cornmeal, flour, baking powder, brown sugar, cilantro, salt and corn. Meanwhile, heat butter and milk until butter is just melted. Beat egg into milk mixture.
Make a well in center of dry ingredients. Pour in milk mixture and stir just until combined. Pour into sprayed muffin tins.
For mini corn muffins: Bake 10-15 minutes or until toothpick inserted in center comes out clean. For regular size muffins: Bake 18-25 minutes. Don’t over bake or muffins will be dry. Makes 24 mini muffins or about 12 regular muffins.
You can also make cornbread. Pour into a greased or sprayed 9” round or square cake pan and bake 20-25 minutes.
A versatile recipe for corn muffins.
©2006-2010 Rita Heikenfeld and AboutEating.com
