Albers Sweet Corn Muffins Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees. Prepare 10 cup muffin tin.
• In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, melted butter, honey and vanilla until blended. Make a well in the dry ingredients and add milk mixture, stirring until combined.
• Spoon batter into prepared muffin cups; bake 15-20 minutes or until a toothpick inserted in muffin comes out clean.
• Cool 5 inutes before removing from muffin tin and cooling on a wire rack.
• These muffins freeze well.