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I’m really excited.
Jessica at Southtown Creative is redesigning What Katie’s Baking. I will no longer be hosted by Blogger. It’ll be all my own, which is really awesome.
I can’t wait to show you all, but until then, things might be a little crazy around here for the next couple of weeks.
Until then, here are some muffins. I was in a hurry, so I threw these together in about 45 minutes and got the recipe straight from All Recipes, no adaptations except the addition of an egg.
Because of that, I wasn’t going to give you the recipe, but it was too good not to.
Between me, my parents, and Kellen, we devoured the muffins in two days. So. Good. I say sweet, but there is just a hint of sweetness, not an overpoweringly sweet taste. And they’re moist and fluffy. So. Good. Make them. Also, they go perfectly with creamy corn soup, which I’ll have a recipe up for soon.
Sweet Cornbread Muffins
All Recipes
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 2 eggs
- 1 cup milk
- 1/3 cup vegetable oil
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Directions
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan (or line 12 muffin tins).
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in eggs, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
