My recipe for corn muffins is especially perfect for a change from typical muffins when you want something in between a sweet and bread. These corn muffins also have an unexpected addition of raisins that contribute a different sweet twist to compliment their delectable cake-like texture.
Making my muffins is fairly easy. After all, I hate long, drawn out recipes that take forever just to create and let alone to wait for until ready to eat. All the effort involved for this recipe is basically measuring, stirring, and pouring before sending your filled muffins tins to the oven to bake.
If you love cornmeal muffins as much as my gang, I make another fantastic one that you should try as well. In fact, when I make these, I make giant size muffins at my family’s insistence.
For those times that you want to make something with cornmeal other than a muffin, you might want to taste my corn bread or a raised cornmeal bread with yeast.
I hope that the next time that you are in the mood for corn muffins that you will remember my recipes and print them out. Honestly, I do think that you will enjoy them.
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Corn Muffins
½ cups of cornmeal
1 cup of flour
3 teaspoons of baking powder, leveled
6 tablespoons of sugar
1 teaspoon of salt
1 cup of milk
2 large eggs, well beaten
1/3 cup canola oil
1 cup of raisins
1 tablespoon flour
1 teaspoon of vanilla
Mix and sift the dry ingredients in a large mixing bowl.
Add milk, eggs, vanilla, and oil gradually to moisten the dry ingredients and combine.
Dredge the raisins in flour before stirring into the moistened ingredients of the batter.
Bake in a 350-degree oven in greased of lined muffin tins for 20-25 minutes, depending on how your oven is regulated.
Use a toothpick, cake tester or slender knife to test for doneness.
ENJOY!
- ½ cups of cornmeal
- 1 cup of flour
- 3 teaspoons of baking powder leveled
- 6 tablespoons of sugar
- 1 teaspoon of salt
- 1 cup of milk
- 2 large eggs well beaten
- 1/3 cup canola oil
- 1 cup of raisins
- 1 tablespoon flour
- 1 teaspoon of vanilla
-
Mix and sift the dry ingredients in a large mixing bowl.
-
Add milk, eggs, vanilla, and oil gradually to moisten the dry ingredients and combine.
-
Dredge the raisins in flour before stirring into the moistened ingredients of the batter.
-
Bake in a 350-degree oven in greased of lined muffin tins for 20-25 minutes, depending on how your oven is regulated.
-
Use a toothpick, cake tester or slender knife to test for doneness.
-
ENJOY!
