Food recipes
Corn Muffins
Corn Muffins Ingredients: butter, without salt corn, sweet, white, raw milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, cider sugars, brown applesauce, canned, unsweetened, without added ascorbic ac...
Corn Muffins
Ingredients:
butter, without salt
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
Directions:
Preheat the oven to 400F.
Prepare a 12-muffin tin by generously greasing 10 of the tins with butter.
Combine the thawed corn, milk, vinegar, sugar, and applesauce in a blender.
Blend for 10 seconds to break up the corn kernels.
Set aside.
In a medium bowl, combine the flour, cornmeal, and salt.
Sift in the baking powder and baking soda.
Whisk to combine.
Make a well in the middle of the flour mixture and add the milk mixture.
Fold together gently to combine; do not overwork the batter.
Transfer 1/4 cup batter to each of the 10 buttered muffin tins.
Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes.
Cool the muffin tin on a wire rack for 5 minutes.
Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.
Ingredients:
butter, without salt
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
Directions:
Preheat the oven to 400F.
Prepare a 12-muffin tin by generously greasing 10 of the tins with butter.
Combine the thawed corn, milk, vinegar, sugar, and applesauce in a blender.
Blend for 10 seconds to break up the corn kernels.
Set aside.
In a medium bowl, combine the flour, cornmeal, and salt.
Sift in the baking powder and baking soda.
Whisk to combine.
Make a well in the middle of the flour mixture and add the milk mixture.
Fold together gently to combine; do not overwork the batter.
Transfer 1/4 cup batter to each of the 10 buttered muffin tins.
Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes.
Cool the muffin tin on a wire rack for 5 minutes.
Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.