Go Back

Grandma's Corn Muffins

These sweet and fluffy muffins are perfect for breakfast, brunch, or anytime you want a little something to nosh on with coffee or tea. They're also perfect to pack in a lunch or gym bag for work or for the kids.
Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 4-8 tbsp. sugar
  • 2 tbsp. double-acting baking powder
  • 1 tsp, Kosher salt (optional)
  • 2 eggs (or Egg Beaters, optional)
  • 1 1/3 cup milk (skim or low fat optional)
  • 2/3 cup melted margarine or salad oil (I use canola oil)

Instructions

  1. Mix the first five dry ingredients in a bowl with a fork. In a smaller bowl with fork, beat eggs. Add oil and mix. Add milk.
  2. Add egg mixture to dry mixture and mix quickly and lightly with a fork. (Add poppyseeds--optional).
  3. Spoon into non-stick muffin tin for one dozen muffins, to the top. Bake until lightly brown, 20-30 minutes.