Maple Sweetened Corn Muffins
Looking to cook with stuff from your pantry?
Trying to use up chometz before Passover?
Try these.
Easy, tasty and useful.
Maple Sweetened Corn Muffins
1/3 cup butter
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons pure maple syrup
1 large egg
2/3 cup milk
Preheat the oven to 425 degrees. Lightly grease 8 muffin tins. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, baking powder and salt. In another bowl mix the maple syrup, egg, milk and cooled butter, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Spoon equal amounts into the muffin tins. Bake for 20-25 minutes or until golden brown.
Makes 8