Ingredients for Corn Muffins By Ina
- All Purpose Flour
- 1/2 cup granulated sugar
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- Whole Milk
- Unsalted Butter
- Extra Large Eggs
How to Make Corn Muffins By Ina
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and stir gently with a spatula or whisk until just combined. Do not overmix.
- Fill each muffin liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
73g
Fat
53g
Carbs
16g
