Corn Muffins

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There’s just the hint of corn flavor in these sweet muffins, which are not at all like corn bread in taste or texture. –Longfellow’s Wayside Inn, Sudbury, Massachusetts

Ingredients

1-1/2 cups sugar

Pinch of salt

2 tablespoons baking powder

3-1/2 cups bread flour

1 cup cornmeal

4 large eggs

1-1/2 cups milk

1/3 cup salad oil

Instructions

Combine sugar, salt, baking powder, flour, cornmeal, eggs, and 1 cup milk until well blended. Add remaining ½ cup milk and the salad oil and mix for 3 minutes. Place in well-greased muffin tins and bake at 400 degrees for about 20 minutes or until golden.

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