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Sweet Cornbread Muffins are the perfect blend of sweetness and texture, making them an ideal companion for soups, stews, or just as a delightful snack. These muffins are easy to make and require simple ingredients, making them a favorite for both novice and experienced bakers. With their golden crust and moist interior, these cornbread muffins are sure to please everyone at your table.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup sweet corn kernels (fresh or frozen)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. Whisk them together until well blended.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the milk, vegetable oil, and eggs until smooth. Make sure the eggs are fully incorporated.
Step 4: Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Add Sweet Corn
Fold in the sweet corn kernels into the batter, ensuring they are evenly distributed.
Step 6: Fill Muffin Tin
Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.
Step 7: Bake
Bake in the preheated oven for about 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Sweet Cornbread Muffins warm or at room temperature!
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to use a mix of both for a lighter muffin.
How can I store leftover cornbread muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I add cheese or jalapeños to the recipe?
Absolutely! Adding shredded cheese or diced jalapeños can give your cornbread muffins an extra kick and flavor. Just fold them in with the corn.
What can I serve with Sweet Cornbread Muffins?
These muffins pair well with chili, soups, or can be served with butter and honey for a delicious snack.
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