Monday, August 27, 2012

From Farm to Table

Its time for me to go to the market to get as many fresh fruits, flowers and veggies as possible. I love corn and fresh corn, its one of my favorites. I like to add a little bit of it in this recipe for corn muffins, its delish. Its a jiffy and oh so good when they are taken out of the oven slathered with butter and served warm.

Sweet Corn Muffins
    • Oven: 450 degrees 9 to 12 minutes
    • Yield: 1 1/2 dozen large muffins or 3 dozen small muffins

    • 1 cup all purpose flour
    • 1/2 cup yellow cornmeal
    • 1/2 cup sugar
    • 1/2 cup butter, melted
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 2 eggs
    • 1/2 cups milk
    • 1 Tlb. corn syrup
    • 1/2 cup fresh corn
    • Mix first six ingredients. Combine eggs, milk, corn and syrup separately; mix the flour mixture and the milk mixture together. Grease muffin tins and fill each cup half full of batter. Bake 9 to 12 minutes or until brown at 450 degrees. 

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