Corn Muffins

By DK on Mar 10, 2009
Corn Muffins

Muffins are such a dear, to eat, to make, in short to fill us up quicker and faster.I esp. luv savory muffins. Any variation that you can think of, you can turn it into a muffin. I usually make muffins, little festive than the usual fat free, calorie free(!!), taste free(!!) when I go for those light lunches and dinners.This corn muffin would be perfect for those moments.I always have frozen corn and cheddar lying around in my fridge. The last time when I cleaned out my fridge to get new stuff, I saw wee bit of corn and small slab of cheddar lying around and thought of making these corn muffins. They are yummy and filling and this recipe comes from my neighbor which I tweaked a bit to suit my pantry.

Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Yield: Makes around 12 muffins
  • 2-1/2 cups self raising flour
  • 1/2 cup yellow cornmeal
  • 1-1/4 cup milk
  • 2 egg whites (optional, just replace it with 1/4 cups of milk)
  • 1 tbsp melted butter
  • 1-1/2 cup frozen corn(microwave for 2 minutes)
  • 1/4 cup grated cheddar
  • 2 spring onions, thinly sliced
  • 1 tsp salt (I prefer with lesser salt, hence used 1/2 tsp)
  • pepper to taste
Sift the flour and cornmeal together in a large bowl
Corn Muffins
In a separate bowl, add milk,corn,eggs,butter,onions,salt,pepper and cheddar together. Whisk until blended.
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Add this to the dry ingredients and fold
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until mixed well.
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Drop spoonful of this micture into greased muffin cups.
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Bake these in a preheated 415F oven for 20-25 min until golden.
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Let them cool for 5 minutes before you remove them from muffin pan
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34 Responses to “Corn Muffins”
  1. Ferri

    I would like to know, what will be the best substitute for cornmeal?

  2. Sheryl

    If not using egg whites, would it be prudent to add some BP?

  3. Anita

    Can i use wheat flour instead of self raising flour??

  4. priya

    if using all purpose flour what should be the quantity of baking powder and salt added for this recipe??

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