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Sweet Corn Muffins

I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    1 dozen

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup shortening
  • 1 cup 2% milk, divided

Directions

  • In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts
1 muffin: 254 calories, 10g fat (3g saturated fat), 33mg cholesterol, 241mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 4g protein.

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