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Corn Muffins with a Twist
Ingredients
1
cup
all-purpose flour
1
cup
cornmeal
3
tablespoons
granulated sugar
1
tablespoon
baking powder
½
teaspoon
Kosher salt
1
large egg
1
cup
milk
4
tablespoons
unsalted butter
melted
½
cup
corn nuts
coarsely chopped
1/4
cup
maple syrup for drizzling
Instructions
Preheat oven to 425 degrees Fahrenheit.
Spray 12 muffin cups with non-stick cooking spray. Set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In another mixing bowl, whisk together egg, milk, and butter.
Pour wet ingredients into dry ingredients and blend until just combined. Do not over mix.
Pour batter into muffin cups, filling each no more than ¾ full. Sprinkle each muffin with some corn nuts.
Bake muffins for about 14-15 minutes, or until nice and brown.
After cooling for 5 minutes, remove muffins and place on a large plate.
Drizzle each muffin with maple syrup.
Notes
Makes about 12 muffins