Bread Muffins

Corn Muffins

Everyone needs a good corn muffin recipe.  They go great with a lot of things – especially chili.  Now, I can’t really blame the Jiffy box on this one.   Their list of ingredients is pretty much straightforward and I couldn’t find anything totally artificial.  This recipe let’s you use vegetable shortening (Crisco please it is trans fat free), melted margarine or melted butter.  You get to choose!  You can also sub sugar and Splenda for a low/no sugar version.

**Update 3/7/2013**  I made these substituting about 1/4 cup of honey for the sugar.  Works GREAT!  Tastes awesome, too!

Corn Muffins
yield 12 standard muffins or 24 mini muffins

1 cup flour
1 cup cornmeal
1/3 cup sugar
4 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup milk
1/3 cup melted shortening, margarine or butter

1.  Preheat oven to 350 degrees.  Mix the dry ingredients together in a bowl.  Add the wet and just mix to combine.  Don’t overmix.
2.  Bake 15-20 minutes.  Mini ones take about 10-12 minutes.

This recipe also doubles nicely.  Just need a bigger bowl.

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