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Sweet Corn Muffins
Excellent corn muffins for breakfast. These were much less crumbly than my old recipe. I did follow other people's suggestions of using 3/4 cup sugar and 1/2 cup canola oil instead of shortening. After adding all the milk, the batter seemed a little thin, possibly because of these changes. They still came out wonderfully, but I may try the original recipe next time (though oil is so much easier than cutting in shortening). Also, I only needed to cook them 20 minutes in my stoneware pan. Normally stoneware takes longer, so keep an eye on the muffins.
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Reviewed On:
Aug. 30, 2009
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