Elizabeth’s Yankee Maple Corn Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Servings
- 12 muffins
Categories
- Bread
- American
- Easy
Dietary
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
These muffins are a bit on the sweet side, using maple syrup, brown sugar and cornmeal. An excellent pairing with a spicy chili or stew.
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Ingredients
- 2 cups of flour
- 1 cup of cornmeal
- 1 tablespoon of baking powder
- 3/4 teaspoon of salt
- 2 egg(s)
- 1/4 cup of brown sugar
- 1 cup of milk
- 1/4 to 1/3 cup of pure maple syrup
- 6 tablespoons of butter
Instructions
Preheat Preheat oven to 350 degrees F (177°C). Grease muffin cups or use paper liners.
Mix Mix flour, corn meal, baking powder and salt in a bowl.
Whisk eggs and brown sugar in another bowl until smooth. Add milk and maple syrup and whisk to mix. Pour over dry ingredients and add half of the melted butter. Mix just until dry ingredients are moistened.
Bake Scoop into prepared muffin cups. Bake 25 to 30 minutes or until golden brown and firm in the center. Let cool in pan for 5 minutes and brush tops with remaining melted butter.
Notes
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- muffin tin
