Corn Muffins
Friday 29 February 2008, 1:03 AM
Filed under: muffins/scones

Muffin liners have prompted me to bake these babies. Yields around 16 muffins.


  • 1 1/2 cups all purpose flour
  • 2/3 cup white sugar
  • 1/2 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1/3 cup oil
  • 3 tablespoons melted butter


  1. Preheat oven to 350 F.
  2. Combine flour, sugar, cornmeal, baking powder and salt.
  3. In a separate bowl, combine eggs, milk, oil, and butter.
  4. Add dry ingredients to wet.
  5. Spoon batter into paper lined muffin tins.
  6. Bake for 18-20 minutes.


  • I used fat free milk rather than whole.

After Thoughts

Don’t be an idiot like me and forget to put in the sugar…

I’ve made this recipe before as just plain cornbread and both are really good – very moist and sweet. Anyway, thumbs up.


1 Comment so far
Leave a comment

i have the same liners :)

and i don’t think corn muffins constitutes “vegetable” in your tagging scheme. They look really moist and I bet they’re delicious.

Comment by Irene

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