Albers Sweet Corn Muffins Recipes

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ALBERS SWEET CORN MUFFINS



Albers Sweet Corn Muffins image

I found this on the back of an Albers Cornmeal box. Sweet and fluffiness makes this a great combo for any meal. Works with cornbread as well. Copyright word-for-word by Albers. I'm not sure if it works with other cornmeal, but I'd reccomend Albers.

Provided by Kiki Lemonade

Categories     Quick Breads

Time 38m

Yield 18-20 muffins, 18-20 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup albers yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or 3 tablespoons margarine, melted

Steps:

  • Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
  • Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
  • Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
  • Add liquid mixture to flour mixture; stir until just blended.
  • Pour into prepared muffin cups filling 2/3 full.
  • Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
  • If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
  • For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.

Nutrition Facts : Calories 150.7, Fat 7.3, SaturatedFat 2.3, Cholesterol 28.1, Sodium 159.7, Carbohydrate 19, Fiber 0.5, Sugar 7.5, Protein 2.6

SWEET CORN MUFFINS



Sweet Corn Muffins image

I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup shortening
1 cup 2% milk, divided

Steps:

  • In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

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