Ingredients for Albers Sweet Corn Muffins
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup Albers cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup vegetable oil
- 2 tablespoons melted butter
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How to Make Albers Sweet Corn Muffins
- Preheat oven to 350°F (175°C). Grease or line 18-20 muffin cups, or grease an 8-inch square baking pan for cornbread.
- In a medium bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 cup Albers cornmeal, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate small bowl, whisk together the wet ingredients: 1 cup milk, 1 large egg, ¼ cup vegetable oil, and 2 tablespoons melted butter.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- For muffins: Fill prepared muffin cups about ⅔ full.
- For cornbread: Pour batter into the prepared 8-inch square baking pan.
- Bake muffins for 18-20 minutes, or until a wooden pick inserted into the center comes out clean. For cornbread, bake for 35 minutes.
- For high altitude baking (above 5000ft), reduce muffin baking time to 20-24 minutes; cornbread time remains unchanged.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm and enjoy! Pairs perfectly with butter or honey.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
29g
Fat
11g
Carbs
6g
