Posted in Cupcakes/Muffins

Kenny Rogers’ Corn Muffin

Recipe from
56g cup butter, softened
40g granulated sugar
1/8 cup honey (I used slightly less, I reduce about 1/2 tablespoon from the 1/8 cup)
1 eggs
1/4 tsp salt
3/4 cups all-purpose flour
3/8 cup polenta
1/4 tsp baking powder
1/4 cup milk
3/8 cup frozen yellow corn
Heat oven to 200 degrees C.
Cream together butter, sugar, honey, eggs and salt in a large bowl.  
Add flour, cornmeal and baking powder and blend thoroughly.  
Add milk while mixing.  
Add corn to mixture and combine by hand until corn is worked in.
Line a 6 cup muffin pan with muffin case and fill each cup with batter.
Bake for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 6
Will SHE make it again?
SHE don’t think so

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