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WHOLE KERNEL CORN MUFFINS

Story Created: Aug 20, 2007 at 6:24 PM EST

Story Updated: Aug 20, 2007 at 6:25 PM EST

	Recipes from Cynthia O'Connor O'Hara CLICK HERE FOR THE HARRIED HOUSEWIFE WEBSITE
(One 7-ounce can whole kernel corn, drained, may be used in place of fresh corn, if desired.) 2 ears fresh corn, cooked 1 cup flour 3/4 cup cornmeal 3 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 3/4 cup milk 1/4 cup vegetable oil
Preheat oven to 400 degrees. Grease 12 muffin cups. Cut corn from cobs. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate, medium bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir until just moistened. Add corn; stir until combined. Spoon into prepared muffin cups. Bake until golden, 15 to 18 minutes. Cool in muffin cups 5 minutes before removing to a wire rack. Serve warm or cooled. Makes 12 muffins. Copyright © 2007 by Cynthia O’Connor O’Hara