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Arts & Entertainment

Corn Muffins: The Perfect Grab And Go Breakfast!

A quick and easy muffin made in minutes!

Corn muffins are a deliciously convenient grab and go breakfast for any member of your family to enjoy. A make-ahead item, you can leave them out for your kids to snack on after school or just before they head out the door to catch the bus.

Corn muffins are extremely easy to make, requiring minimal steps and ingredients.  If you keep cornmeal on hand, the rest of your ingredients are pantry staples, which makes this recipe a perfect item to prepare without having to plan ahead.

These corn muffins are extremely moist and subtly sweet.  With a cake-like consistency, this muffin is absolutely delicious toasted with butter. If you prefer a thick corn-like consistency, try adding a little more cornmeal or add a can of corn for added texture.  This is a great basic recipe to adapt and make your own. Hope you enjoy it!

Easy Corn Muffins

Adapted From Ina Garten
Makes: 12 standard sized muffins, double recipe for 12 large muffins
Prep Time: 10 minutes
Bake Time: 23-25 minutes

Ingredients

1  1/2 cups flour
1/2 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks butter, melted and cooled
3/4 cup milk
2 eggs

Directions

Preheat your oven to 350 degrees.

Combine your flour, sugar, cornmeal, baking powder, and salt in the bowl of an electric mixer. Beat on medium speed until mixed.

In a separate bowl, melt your butter in the microwave and set aside to cool.  Then combine your butter, milk, and two eggs.  Whisk until mixed.  With the mixer on low, add your wet mixture to the dry and mix until just combined.

Line 12 muffin cups with paper liners. Fill each muffin cup to the top with batter. Bake for 25-30 minutes or until the tops are crisp and a toothpick comes out clean.  Cool slightly, remove from the pan, sprinkle the tops with a little sugar and serve.

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