Sweet Corn Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 19, 2014
These are the best corn muffins we have ever eaten- at home or at a restaurant. They are sweet and a little crumbly - just the way we like them. Make sure you use paper liners because I learned the hard way - they will stick even to Teflon- we loved them any way - just had to dig them out!
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Cooking Level: Intermediate

Living In: New Smyrna Beach, Florida, USA

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Reviewed: Aug. 3, 2012
This will be my new go-to recipe for corn muffins! These were very moist and sweet, just the way my family likes them. I only used 3/4 c sugar and they were still very sweet. I served these along side a taco salad and they were a big hit. Thanks for submitting this recipe!
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Cooking Level: Intermediate

Reviewed: Jan. 20, 2013
These were good. I made them in muffin papers and they stick in them. Test doneness with a toothpick. Made 2 dozen, but they don't rise much so I might fill them more than 3/4 next time.
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Cooking Level: Expert

Home Town: Cupertino, California, USA
Living In: Boise, Idaho, USA

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Reviewed: Feb. 17, 2013
I followed the recipe exactly and it made sweet, cake-like muffins. Very good.
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Cooking Level: Expert

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Reviewed: Apr. 1, 2013
The taste was good, I used cupcake liners & would not recommend that. They stuck to the liners, so definitely heavily grease cup cake tins. The flavor was sweet, but I think I will increase the salt to 1 teaspoon. The creamed corn was a nice touch. They do not rise much so fill almost to the top of the tin.
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Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Dec. 31, 2012
I made the recipe just as stated. They are definitely sweet and don't have that gritty-corn-bread texture. The 1 TBS of baking powder is no a typo. If you want them to rise, you'll need to add that. Also, I made mine with paper liners. Yeah, don't do that. There's no grease in them so they stick to the paper liner.
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Reviewed: May 22, 2013
My family didn't care for these at all - no corn flavor!
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