Quick breads play an important roll in the kitchen of busy cooks and those on a budget. This sweet corn muffin recipe is easy to make and appropriate served with a meal or as a snack.

1-1/2 cups unbleached all-purpose flour
1/2 cup corn meal
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups milk
2 eggs
1/3 cup vegetable oil
3 tablespoon butter

Preheat oven to 350°. Line 18 – 20 muffin cups with paper cups or grease.

In a medium-large bowl, whisk to blend flour, sugar, corn meal, baking powder and salt. Melt the butter and add to a small bowl along with the milk, eggs and oil; whisk to blend. Add the wet mixture to the dry mixture. Stir together just until the ingredients are moistened.

Pour the batter into the prepared muffin cups, filling each about 2/3 full.

Bake for 18 – 20 minutes until lightly golden brown and a wooden pick inserted into the center comes out clean. Cool in pans on wire racks for 5 minutes before removing the muffins from the pan.

Yield: 18 – 20 muffins.

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