CORN MUFFINS

Today my friend is sleeping over so we're going to make corn muffins, raisin scones, and chocolate chip cookies. I will put up the other recipes along with this one. I've tried other corn muffin recipes before but none of them were great. They always turned out stiff or rough. So I now always depend on the corn recipe I got when I took a cooking/baking class in middle school.


CORN MUFFINS:

- 1 1/2 C flour
- 3/4 C cornmeal
- 1C sugar
- 1 tbp & 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- dash of lemon zest (1/2 tsp)
- 1 C milk
- 1 egg, slightly beaten
- 1/4 C oil
- 2 tbp sugar (for garnish)
- 1 C fresh or frozen berries (optional)


1. Sift dry ingredients into large mixer bowl.

2. Whisk together milk, vanilla and lemon zest.

3. Preheat oven to 400 degrees Fahrenheit.

4. Fold wet ingredients (including egg) into dry ingredients. (OPTIONAL)Gently fold in berries until all dry ingredients look moistened.

5. Line muffin pan with paper cups until 3/4 full. Pour batter into cups and sprinkle with a dash of sugar.

6. Place in oven for 18-20 minutes.


TIPS:

-DO NOT MIX THE INGREDIENTS TOGETHER FOR TOO LONG. Doing so may thicken the batter too much and the muffins will become hard.