I had originally planned to include this recipe with my turkey and white bean chili post. But apparently Google gets “confused” (I’m calling it “freaked out”) when more than one recipe is included in a blog post.
So to prevent any injury to Google, here’s the recipe for the corn muffins I like to serve with turkey and white bean chili.
They are easy to double and freeze for a later use. But if you’re like me, eating two corn muffins with a big bowl of chili is a necessity. You will need all 18 of these bad boys to finish off that last cup of chili left in the pot.
A tip I have for making any muffins or cupcakes is to buy the right liners. Since I bake a lot, I’ve used many different brands and types of liners. Some with more success than others. The reason I love these liners (besides Amazon Prime!), is that they are greaseproof. Nothing sticks to them. Ever made a batch of cupcakes, only to have half the cupcake stick to the liner?! I HATE that. That won’t happen with these. Grab a box or two and check it out for yourself.
- 1 1/2 cups | 7.5 ounces all purpose flour
- 2/3 cup | 4.75 ounces granulated sugar
- 1/2 cup Alber’s cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups whole milk
- 1/3 cup vegetable oil
- Combine all dry ingredients in large bowl. Set aside.
- In medium bowl, whisk eggs together. Add cooled butter, milk, and oil and stir to combine.
- Add milk mixture to dry ingredients and whisk until just blended.
- Line 2 muffin tins with 18 greaseproof liners and fill two-thirds full.
- Bake 350 for 18-20 minutes, until toothpick inserted comes out clean.