Cornbread Muffins

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1/2 cup / 125 ml / 115 g butter (, melted unsalted)

2 eggs

3/4 cup / 185 ml milk (, any fat %)

1 CUP canned creamed corn (NOT 1 CAN!!!)

3/4 cup yellow cornmeal (called polenta in Australia, Note 1)

1 1/2 cups (225g) flour (plain/all purpose)

1 tbsp baking powder

1/2 cup (110g) white sugar (can reduce to 1/4 cup)

1/4 tsp salt

Extra melted butter (for greasing and brushing)

Instructions

Preheat oven to 180C/350F. Brush a 12 hole standard muffin tin with melted butter.

Combine Dry ingredients in a bowl and give them a quick stir to combine.

Whisk Wet ingredients in a bowl until combined.

Pour Wet into Dry ingredients. Mix until combined.

Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!

Bake in the oven for 20 minutes or until the top is golden brown.

Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

Nutrition

• Calories: 231 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 5 g
• Cholestérol: 49 mg
• Sodium: 195 mg
• Glucides Totaux: 32 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 10 g
• Protéines: 4 g