Monday, October 10, 2011

Brown Sugar Corn Muffins

I'm still in search of the perfect corn bread recipe. These look delicious, but they were still a little two dry for me.
Recipe from How Sweet Eats
makes 12 muffins

1 cup whole wheat pastry flour
1 cup finely ground cornmeal
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
1/4 cup creamed corn
1/2 cup butter, melted
1/2 cup milk
1/3 cup heavy cream or half and half
1 egg
1/3 cup freshly & finely grated cheddar cheese (omitted)

Preheat the oven to 425 degrees F.

Combine flour, cornmeal, sugar, salt and baking powder together and mix with a spoon. Add the egg, corn, heavy cream, melted butter and milk, stirring until smooth. Fold in cheddar cheese. Spray a muffin tin with non-stick spray (or use liners) and using a 1/4 cup measure, spoon batter into each muffin tin. Bake for 15-18 muffins, or until tops are golden and muffins are cooked through. Serve hot with cinnamon or honey butter.


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