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Recipe: Corny Muffins
By estar | March 25, 2007
Daniel and I were browsing through the supermarket shelves when we spotted some cornmeal. He loves cornbread so I decided to bake some corn muffins - with a low fat twist. Obviously, my butter-loving guy wasn’t too thrilled about that, but I was determined to prove that low fat doesn’t mean tasteless. And I dare say my ‘Corny Muffins’ passed the test…
Cornmeal is a whole grain, which means it has a grittiness to it. Unlike Kenny Rogers’ famous “corn muffins”, my version has tons more cornmeal because I can’t bring myself to call them corn muffins if they don’t have that distinctive cornmeal texture. But don’t expect the airiness of your usual muffin. This is an indulgent, dense cake.
This recipe is great if you’re bone-lazy. It calls for nothing more than measuring and mixing everything together. Baking in muffin tins also saves you the trouble of buttering and cleaning a pan. If you prefer traditional cornbread cut into squares, just bake in an 8×8in pan for 25min.
Corny Muffins (makes 12 muffins)
Ingredients
1 cup self-rising flour
1/3 cup salted butter, melted and cooled
1/2 cup caster sugar
2 eggs
1 cup milk (I use skim to save some calories)
1 cup cornmeal
1 cup frozen or canned corn
Directions
1. Preheat oven to 180°C and place muffin liners in muffin tin.
2 Mix all ingredients together thoroughly and pour into muffin liners, filling them about 3/4-full.
3. Bake for 20min.