Zutaten für Yankee Maple Corn Muffins
- 1 ½ cups all-purpose flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- Light Brown Sugar
- 1 cup milk
- ½ cup maple syrup
- ½ cup (1 stick) unsalted butter, melted
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Zubereitung von Yankee Maple Corn Muffins
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup cornmeal, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ¾ cup packed light brown sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Add 1 cup milk and ½ cup maple syrup to the wet ingredients; whisk until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Stir in ½ cup (1 stick) melted unsalted butter.
- Fill muffin cups about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Brush the tops of the cooled muffins with the remaining melted butter (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
34g
Fat
22g
Carbs
11g
