Zutaten für Sweet Corn Muffins
- All Purpose Flour
- Yellow Cornmeal
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- Vegetable Oil
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Butter
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Zubereitung von Sweet Corn Muffins
- Preheat oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup cornmeal, ¾ cup granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
- In a separate bowl, whisk together 1 cup milk, ½ cup vegetable oil, 2 large eggs, ¼ cup melted unsalted butter, 2 tablespoons honey, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- These muffins freeze beautifully! Store in an airtight container in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
34g
Fat
19g
Carbs
9g
