Nebraska Cora Muffins
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs) (At Room Temperature)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten (At Room Temperature)|
|Tabasco sauce||1⁄2 Teaspoon|
|Corn kernels||1 Cup (16 tbs) (Fresh Or Frozen)|
Heat the oven to 400 degrees.
Lightly butter twelve 3 by 1 1/4 inch (7 tablespoon) muffin cups.
Stir together the flour, cornmeal, sugar, baking powder and salt.
In another bowl combine the milk, oil, eggs and Tabasco.
Make a well in the center of the dry ingredients, add the milk mixture and stir just to combine.
Stir in the corn.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.