Reviews (1)
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24 Ratings
5 star values:
5
4 star values:
4
3 star values:
6
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: Unrated
03/04/2015
the directions refer to the "milk mixture". I couldn't find instructions on how to make the "milk mixture". Please let me know what this means. Thanks.
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Nancy Olson’s Mini Cornbread Muffins
Recipe Summary
Yield: Makes 20 muffins
Ingredients
Ingredient Checklist
3/4 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/4 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 tablespoon honey
1 tablespoon pure maple syrup
1 large egg
1/2 cup milk
1 1/4 cups fresh or thawed, frozen sweet corn kernels (from about 1 1/2 ears)
2 teaspoons turbinado sugar
Gallery
Nancy Olson’s Mini Cornbread Muffins
Recipe Summary
Yield: Makes 20 muffins
Gallery
Nancy Olson’s Mini Cornbread Muffins
Nancy Olson’s Mini Cornbread Muffins
Nancy Olson’s Mini Cornbread Muffins
Recipe Summary
Yield: Makes 20 muffins
Recipe Summary
Yield: Makes 20 muffins
Yield: Makes 20 muffins
Makes 20 muffins
Ingredients
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon honey
- 1 tablespoon pure maple syrup
- 1 large egg
- 1/2 cup milk
- 1 1/4 cups fresh or thawed, frozen sweet corn kernels (from about 1 1/2 ears)
- 2 teaspoons turbinado sugar
Directions
Preheat oven to 350 degrees. Butter 20 (1/4-cup) muffin cups; set aside.
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined.
Fill prepared muffin cups 3/4 full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving.
Reviews (1)
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
4
3 star values:
6
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: Unrated
03/04/2015
the directions refer to the "milk mixture". I couldn't find instructions on how to make the "milk mixture". Please let me know what this means. Thanks.
Reviews (1)
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
4
3 star values:
6
2 star values:
8
1 star values:
1
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
4
3 star values:
6
2 star values:
8
1 star values:
1
24 Ratings
5 star values:
5
4 star values:
4
3 star values:
6
2 star values:
8
1 star values:
1
24 Ratings
5 star values:
5
4 star values:
4
3 star values:
6
2 star values:
8
1 star values:
1
- 5 star values:
- 5
- 4 star values:
- 4
- 3 star values:
- 6
- 2 star values:
- 8
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
03/04/2015
the directions refer to the "milk mixture". I couldn't find instructions on how to make the "milk mixture". Please let me know what this means. Thanks.
Martha Stewart Member
Rating: Unrated
03/04/2015
the directions refer to the "milk mixture". I couldn't find instructions on how to make the "milk mixture". Please let me know what this means. Thanks.
Rating: Unrated
All Reviews for Nancy Olson’s Mini Cornbread Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Nancy Olson’s Mini Cornbread Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
