Saturday, January 28, 2012

Sweet Corn Muffins


I made these muffins the other night to go with a yummy pot of beef noodle soup. I had cornbread on the menu but decided last minute to try something new. They were a huge hit and my family said they made a perfect addition to the soup..

Sweet Corn Muffins




3 cups whole wheat pastry flour (aka.. soft white wheat)
1 ½ cups cornmeal
2 cups cane juice crystals or white sugar
2T baking powder
1t salt
4 eggs
1 cup olive oil
2 cups milk

In a large bowl combine flour, cane juice crystals (or white sugar), baking powder and salt. Mix well. In a smaller bowl combine eggs, olive oil and milk. Pour into first bowl and mix well.

Grease 24 muffin tins very well. Fill each muffin cup with about ¼ to 1/3 cup batter. Bake at 350 for 25 to 30 minutes.


Enjoy!!



3 comments:

  1. I love your recipes. I'm making this one soon :)

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  2. I also love your recipes and advice. I am making your meatballs today (well I added in some baby spinach to add in a bit more veggies. Gotta sneak them in!) They smell wonderful.
    I will be making these muffins soon, do they freeze well?

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  3. Joanna.. most all muffins freeze great. I have never have frozen them, but would if I had some leftover!! LOL.. Crystal :)

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