Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup white sugar
- 0.75 cups cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 can cream-style corn , 14.5 ounce
- 2 eggs , beaten
- 0.5 cups applesauce
- 1 cup milk
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
-
2
Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
-
3
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
Per serving
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