Albers Sweet Corn Muffins Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup Albers yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs, lightly beaten
• 1/3 cup vegetable oil
• 3 tablespoons butter or 3 tablespoons margarine, melted

Instructions

1. Preheat the oven to 350°F. Grease or paper-line 18 to 20 muffin cups, or prepare a pan for cornbread.
2. In a medium bowl, combine 1 1/2 cups all-purpose flour, 2/3 cup granulated sugar, 1/2 cup Albers yellow cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. In a small bowl, whisk together 1 1/4 cups milk, 2 large lightly beaten eggs, 1/3 cup vegetable oil, and 3 tablespoons melted butter or margarine until well combined.
4. Pour the liquid mixture into the flour mixture and stir until just blended; don’t overmix, as a few lumps are perfectly acceptable.
5. Spoon the batter into the prepared muffin cups, filling each about 2/3 full to allow for rising.
6. Bake for 18-20 minutes, or until a wooden pick inserted into the center comes out clean. For those at high altitudes, extend the baking time to 20-24 minutes.
7. Cool the muffins in the pan on wire racks for about 5 minutes before transferring them to the racks to cool slightly. Serve warm and enjoy.
8. If you prefer cornbread, pour the batter into a greased 8-inch square baking pan and bake for 35 minutes.