Corn Muffin

The weather is beautiful today in Iowa City, Iowa. Today for baking lab Jane made corn muffins from a box. Jane had to borrow the muffin pan and paper muffin cups from Brandon. Jane mixed up the colors for the paper muffin cups when she placed them in the muffin pan. She thought it would be fun to have more colors. I thought the corn muffins were very good. I wish we would of had honey and butter to put on the corn muffins. Corn muffins are similar to corn bread, except they are made in a muffin pan. This corn bread recipe was a nice and quick recipe to make on a baking night. I would recommend if you like corn muffins you should try this recipe. Corn muffins would be good with BBQ food and chili.

This corn muffin recipe that we made tonight required very few dishes. 

Muffin tin with the muffin baking cups

  Jane poured the muffin batter in the muffin cups

Hy-Vee corn muffin picture

Corn muffin directions 

Finished product

Directions:

1. Preheat oven to 400 degrees. Line 6 to 8 regular-size muffin cups with paper baking cups, or grease just the bottoms of the muffin cups.

2. Blend muffin mix, 1/3 cup 2% milk and 1 egg in medium size bowl. Stir until blended, about 50 strokes by hand. DO NOT USE ELECTRIC MIXER. Fill muffin cups 2/3 to 3/4 full.

3. Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly. Immediately remove from pan. Makes 6 to 8 muffins.