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One
taste of buttery melt-in-your-mouth corn muffins and you may
never make
regular dry cornbread again. To change the texture,
use half
fine and half coarse cornmeal.
1 cup all-purpose flour
½ cup
finely ground yellow cornmeal
½ cup
thick-rolled oats
1
teaspoon baking powder
½
teaspoon baking soda
¼
teaspoon salt
1
large egg
1 cup
low-fat buttermilk
½ cup
butter, melted
½ cup
dark brown sugar
2
tablespoons whipping cream
½ cup
canned whole kernel corn, drained
1. Preheat
the oven to 400°.
2. In a large bowl,
mix the flour, cornmeal, oats, baking powder,
baking
soda and salt.
3. In a medium
bowl, whisk the egg, buttermilk, butter, brown
sugar
and cream. Stir into flour mixture, then add the corn.
4. Fill nonstick
muffin cups half full.
5. Bake in
preheated oven 10-15 minutes, or until tops bounce
back
when lightly pressed.
Makes 12 muffins
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