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Corn Muffins




Source of Recipe


Reprinted from Recipes for Leftovers


Recipe Introduction


These moist, savoury muffins are best served warm. Spread with a touch of butter for an irresistible snack.


List of Ingredients




Leftover cooked kernel corn 1 cup 250 mL
Milk 1 1/4 cup 300 mL
Granulated sugar 2 tbsp. 30 mL
Large egg 1 1
Cooking oil 1/4 cup 60 mL

All-purpose flour 1 3/4 cup 425 mL
Baking powder 1 tbsp. 15 mL
Onion salt 3/4 tsp.


Recipe



Process first 5 ingredients in blender or food processor until corn is finely chopped.


Combine flour, baking powder and onion salt in large bowl. Add corn mixture. Stir until just moistened. Grease muffin cups with cooking spray. Divide batter among 12 muffin cups. Bake in 375°F (190°C) oven for about 25 to 30 minutes until lightly browned and firm to touch. Let stand in pan for 5 minutes before turning out onto wire rack to cool. Makes 12 muffins