Wednesday, April 2, 2014

Yankee Maple Corn Muffins

The key to a good muffin is to gently fold the wet into the dry ingredients -- just until mixed.  

This is an old-fashioned corn muffin sweetened with maple syrup.  Definitely not a cupcake if that's what you are looking for.  It is best served warm with more butter or a favorite jam.  

Yankee Maple Corn Muffins
(Muffins by Elizabeth Alston)

2 cups flour
1 cup yellow corn meal
1 T. baking powder
3/4 t. salt
2 large eggs
1/4 cup light brown sugar
1 cup milk
1/3 cup maple syrup
4 T. butter, melted
2 T. butter, melted to brush tops after baking

Heat oven to 350 degrees.  Grease muffin cups. Get all of your ingredients out.  Eggs are best for baking at room temperature.  
Thoroughly mix flour, corn meal, baking powder, and salt in a large bowl.
Whisk eggs and brown sugar in another bowl until smooth.  
Add milk and maple syrup and whisk to mix.
Pour over dry ingredients and add 4 T. of the melted butter.
Fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter into prepared cups.  Bake 25 minutes or until golden brown and firm in center.
Let cool in pan 5 minutes.
Brush tops with remaining melted butter.


No comments:

Post a Comment