Corn Muffins (America's Test Kitchen Family Cookbook Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups of all-purpose flour1 cup yellow cornmeal (stone-ground, whole grain preferenced)1.5 teaspoons baking powder1 teaspoon baking soda.5 teaspoon salt2 large eggs.75 cup sugar8 tablespoons (1 stick) of unsalted butter, melted and cooled (otherwise you'll cook the eggs!).75 cup sour cream.5 cup milk
1) Adjust an oven rack to the middle position and heat the oven to 400 degrees. Generously coat a 12-cup muffin tin with Pam or other non-stick spray.
2) Whisk the flour, cornmeal, baking poser, baking soda, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bown until combined. Whisk in the melted and cooled butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Do not overmix.
3) Use a large ice-cream scoop or measuring cup, sprayed with Pam or other non-stick spray, to divide the batter evenly among the muffin cups. Do not level or flatten the curface of the mounds. Bake until light golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, about 16 - 18 minutes.
4) Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIENSMOM05.
2) Whisk the flour, cornmeal, baking poser, baking soda, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bown until combined. Whisk in the melted and cooled butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Do not overmix.
3) Use a large ice-cream scoop or measuring cup, sprayed with Pam or other non-stick spray, to divide the batter evenly among the muffin cups. Do not level or flatten the curface of the mounds. Bake until light golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, about 16 - 18 minutes.
4) Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIENSMOM05.
Nutritional Info Amount Per Serving
- Calories: 254.5
- Total Fat: 10.0 g
- Cholesterol: 61.7 mg
- Sodium: 309.7 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 2.3 g
- Protein: 5.1 g
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