Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Native American Maple Corn Muffins

Servings: 12


1 1/3 cups flour, sifted
2/3 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, large (remove from refrigerator 30 minutes before use)
2/3 cup buttermilk (remove from refrigerator 30 minutes before use)
1/3 cup pure maple syrup
1 stick (1/2 cup) butter, melted

Cooking Directions:

Whisk together flour, cornmeal, baking powder, baking soda and salt; set aside. Beat eggs in medium mixing bowl; stir in buttermilk, syrup and melted butter. Stir dry ingredients into egg mixture, just until combined. Divide batter evenly among 12 sprayed muffing tins or 24 mini muffin tins. Bake in a 425°F oven for about 15 minutes (regular muffins) or about 9 minutes (mini muffins) or until lightly golden. Serve warm.

Enter the food name below and we'll give you a few ideas.