These are pretty basic corn muffins that I dressed up a bit with some items I had on hand, spring onions & frozen corn kernels. Those two little additions just seem to take cornbread to the next level. I like the sweetness & texture the corn kernels (ours were minnesota sweet corn we had frozen last summer) added & that slight bite provided by the onions. They got a big thumbs up from Matt too.
This recipe makes just four muffins which is perfect for two people but you can easily double it to make more.
Spring Onion Corn Muffins
(adapted from Small-Batch Baking)
1/4 c all-purpose flour
1/4 c yellow cornmeal
2 t sugar
1/4 t baking powder
1/8 t baking soda
1/8 t salt
3 T unsalted butter, melted & cooled
1 large egg
3 T milk
3/4 t white vinegar
1 spring onion, chopped (a scallion would work as well)
2 T frozen corn kernels, thawed
Preheat the oven to 375 F. Prepare 4 muffin tins with paper cups or by greasing.
Mix the flour, cornmeal, sugar, baking powder, baking soda & salt together in a bowl & set aside.
Whisk the butter, egg, milk & vinegar together in another bowl. Pour into the dry mixture & add the onions & corn kernels. Mix until just combined. Let sit 5 minutes.
Fill the prepared muffin tins 1/2 full. Bake for 15 minutes or until a toothpick inserted into the middle comes out clean.
Cool on a rack for a few minutes & serve warm.
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