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Big-Batch Corn Muffins




Source of Recipe


RC


Recipe Introduction



Here's the crowd-size version of muffins for your next chili
gathering. You'll get 32 muffins laden with cornmeal and whole
kernel corn.


List of Ingredients











2 cups cornmeal
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 cups milk
1/2 cup vegetable oil
2 tablespoons baking powder
1/2 teaspoon salt
4 eggs
2 cups Green Giant® Niblets® frozen whole kernel corn, thawed




1. Heat oven to 425ºF. Grease bottoms only of 32 regular-size
muffin cups, or place paper baking cup in each muffin cup.
2. Stir all ingredients except corn in large bowl about 20 seconds
or until dry ingredients are moistened. Beat vigorously 1 minute.
Stir in corn.
3. Fill muffin cups two-thirds full. Bake about 15 minutes or
until golden brown. Immediately remove from pan.

Recipe