Double Corn Muffins Recipes

Steps:

• Preheat oven to 400 degrees. Butter 12 large muffin cups.
• In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
• In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese.
• Spoon the mixture into the muffin cups, filling each about three-fourths full.
• Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
• Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.

Steps:

• Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
• Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

Steps:

• Position oven rack in the center of the oven; preheat to 400°.
• Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.
• Whisk the flour, cornmeal, baking powder, and salt together in a bowl.
• Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.
• Gradually beat in the eggs, beating well after each addition.
• Decrease mixer speed to low; in thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth.
• Stir in the corn.
• Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.
• Cool in the pan set on wire rack for 10 minutes; remove muffins to wire rack and cool completely.