Corn Muffin
Sometimes I get a yen for some food and I make it a lot. Recently, it’s been cranberry muffins for breakfast. But one morning I needed a change up so I made corn muffins. Not too sweet, they’re a good breakfast with some fresh fruit (for me, my favorite: ataulfo mango).
MAPLE CORN MUFFINS
6 tablespoons butter
1/4 cup maple syrup (or honey)
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1 large egg
3/4 cup milk
Preheat the oven to 425 degrees. Lightly grease 8 muffin cups. Melt the butter with the honey and set aside to cool. In a bowl, mix the flour, cornmeal, baking powder and salt. In another bowl mix the egg, milk and cooled butter mixture, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Spoon equal amounts into the muffin cups. Bake for 18-20 minutes or until golden brown.
Makes 8