Double-Corn Muffins | Gold Medal Flour US
Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldmedalflour.com.
Ingredients
- 2/3 cup milk
- 3 tablespoons vegetable oil
- 1 egg
- 3/4 cup Gold Medal™ all-purpose flour
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (7 oz) whole kernel corn, drained, or 1 cup frozen (thawed) whole kernel corn
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