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cornbread muffins

by on February 10, 2010

i found this recipe online, but ended up editing the way i put everything together. pre-heat oven to 400

cream together 1 stick butter and 2/3 cup sugar. i plan to use a little less sugar next time, maybe 1/2 cup instead. don’t get me wrong, the muffins are delicious, but a bit too sweet for my taste.

add in 1/4 cup honey. i think that this was a good amount of honey, but this is exactly why i’d cut down on the sugar next time – one, honey is sweet, and two, maybe less sugar would let the honey flavor pop up a bit more.

and two eggs. mix. this will look disgusting.

mix together 1 1/2 cups flour, 3/4 cup cornmeal, 1/2 tsp salt, and 1/2 tsp baking powder. add this to the wet mixture.

then add in 1/2 cup milk and 3/4 cup thawed frozen corn kernels. i think i will change this next time – not use frozen kernels, and add in something with heat. jalapeño, maybe? i don’t know. ideas on what would lend some heat to these muffins?

pour into lined muffin pan, bake for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. makes about 12.

overall, good. but i wanted a little less sweet and little more heat (that rhymes! i will try to avoid seussian rhyme schemes now, i think).

xo

the baking goddess

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From → breakfast, recipes

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