Corn Muffin IQ

This is a test. True or false: corn muffins always taste good, no matter time of day.

Easy question I know, even with the tricky use of “always”, for this statement is true, true, true. Warm corn muffin with coffee for breakfast? Corn muffin cosy-ing up to a bowl of chili for dinner? Corn muffin with butter and raspberry jam around 3pm? All really, really good.

This recipe makes 24 delicious muffins. Once cool, eat your fill, then pop the rest in the freezer. For the next few days/weeks, depending on your level of restraint, you can pull one out, pop it in the microwave for a quick blast, and you’re good to go. Chili recipe to follow shortly.

Dry Ingredients
3 cups flour
1 cup cornmeal
1 cup sugar (use a few teaspoons less if you prefer more savory/less sweet)
2 tablespoons baking powder
1 1/2 teaspoon salt

“Wet” Ingredients
1 2/3 sticks butter
1 1/2 cup milk
2 large eggs

Heat oven to 350 degrees.

You’ll need two regular size muffin tins and use place paper liners. If you only have one muffin tin, just cook them in two batches.

In a large mixing bowl, add all dry ingredients, then whisk until combined. Put aside.

In a medium sized, microwave safe bowl, place 1 2/3 cup butter and melt in microwave. Once melted, carefully add milk, then stir. Add eggs and whisk vigorously.

Make a “well” in center of dry ingredients and pour wet mixture into the “well”. Gently stir together with a wooden spoon. Leave a few lumps; you don’t want to over-mix the batter.

Spoon the batter into the lined muffin tins. Place tins in oven and bake for 18-20 minutes (will vary based on your oven) or until golden on top.