2/3 c. milk 3 T. safflower oil 1 egg 3/4 c. flour 3/4 c. cornmeal 2 T. sugar 2 t. baking powder pinch of salt 1 c. sweet corn kernels Combine the milk, oil and egg in a large bowl. Add flour, cornmeal, sugar, baking powder and salt to the egg mixture. Stir just until combined. Stir in the corn kernels. Line a 6 cup muffin pan with paper cups or treat with baking spray. Divide the batter between the cups and bake for 20-22 minutes. Alternately, you can make 9 smaller muffins and bake for 18-22 minutes. |