Cookie Corn Muffins

I know that we Americans consume far too many carbohydrates, and I’d like to say that we are keeping them to a minimum in our household, but the truth is, we just love a good carb.  So here’s a recipe for corn muffins that I adapted from AllRecipes.com.

My kids call them cookie corn muffins, they are THAT good.  I often serve these with soups and chili.  And of course with lots of butter slathered on top.

Ingredients:

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  • 1/2 cup butter, softened
  • 2/3 cup sucanant (or sugar)
  • 1/4 cup honey
  • 2 eggs
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup organic yellow cornmeal (only organic cornmeal is free of GMO corn)
  • 1/2 teaspoon baking powder
  • 1/2 cup whole milk

Directions:

  1. Preheat oven to 400 degrees F. Lightly grease a 12 cup muffin pan or use paper cupcake liners.
  2. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flours, cornmeal and baking powder. Stir in milk until batter is smooth. Spoon into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.

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Slather with butter and enjoy!

Here’s the printable.

Cookie Corn Muffins
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Slightly sweet, these corn muffins make a lovely breakfast treat or a nice side to a bowl of chili.
Ingredients
  • ½ cup butter, softened
  • ⅔ cup sucanant (or sugar)
  • ¼ cup honey
  • 2 eggs
  • ½ teaspoon salt
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¾ cup organic yellow cornmeal
  • ½ teaspoon baking powder
  • ½ cup whole milk
Instructions
  1. Preheat oven to 400 degrees F. Lightly grease a 12 cup muffin pan or use paper cupcake liners.
  2. In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flours, cornmeal and baking powder. Stir in milk until batter is smooth. Spoon into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.