Ingredients

How to make it

  • PREHEAT OVEN TO 350
  • GREASE 2 DOZEN 2 1/2 MUFFIN PANS. OR THE SIZE YOUR PREFER
  • BEAT BUTTER WITH SUGAR IN MIXER BOWL UNTIL LIGH AND FLUFFY BEAT IN EGGS ONE AT A TIME BEATING WELL AFER EACH ADDITION.
  • COMBINE FLOUR, CORNMEAL, BAKING POWDER, SALT AND ON LOW SPEED ADD THE DRY INGREDIENTS TO THE BUTTER MIXTURE ALTERNATING WITH MILK, BEGIN AND END WITH DRY.
  • FOLD IN DRAINED CORN. SPOON INTO MUFFIN TINS.
  • BAKE 20 MINUTES OR UNTIL TOOTHPICK INSERTED COMES OUT CLEAN. COOL IN PAN 10 MINUTES.
  • ADVICE: TO GET A NICE MUFFIN TOP SCOOP ONLY ONE TIME INTO PAN DO NOT ADD SECOND SCOOP. DO IT ONE TIME ONLY.

Reviews & Comments 5

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  • lacrenshaw 6 years ago
    Wow! I don't care where this recipe came from... color me so happy.
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    " It was excellent "
    organicmama ate it and said...
    Looks good!
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  • recipediva 7 years ago
    Oh I am sooooo happy you enjoyed the corn muffins! I got the recipe in early 90's I think maybe from bon appitit. The recipe came from the bakery Sarabeths of NYC I think. I don't remember the bakery name, but sarabeths stands out. I no longer have the original. All I do know is these are so so good. I love the whold corn in it. Gives it a crunch factor.
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    " It was good "
    a_fuego_lento ate it and said...
    hey recipediva- i made the corn muffins last night (put the oven around 350, i think!) and they came out GREAT!! an excellent recipe that i'll definitely use in the future. thanks!
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    " It was good "
    a_fuego_lento ate it and said...
    hi there - these look great, but could you tell me what oven temp to use?
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