MAPLE CORN MUFFINS
I got this recipe from Ronda Carnicelli of Seasoned Cooking, tried it, loved it, sent it to PJ at King Arthur Flour, and they published it! Although it's usually baked in a square baking pan, it's just as yummy baked as muffins or cornsticks, which are much easier at a party.
Serves: 4
Prep.Time: 30-35 minutes
1 cup all-purpose flour
1 cup yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs -- slightly beaten
1 cup milk
1/4 cup maple syrup
1/4 cup butter -- melted
Preheat oven to 425 degrees; lightly oil an 8-inch square baking pan (or muffin pan or cornstick pan) with cooking spray. In a mediuim bowl, whisk together the flour, cornmeal, baking powder and salt until the mixture is thoroughly combined. Set aside. In a small bowl, whisk together the eggs, milk, maple syrup and melted butter. Add the liquid mixture to the dry ingredients and stir just until all are moistened. Pour batter into the prepared baking pan and bake about 20 minutes or until done in the center and lightly browned.


Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved