- 450g/3 cups all purpose flour
- 150g/ 1 cup fine cornmeal
- 2 tbsp baking powder
- 1 ½ tsp salt
- 350ml/1 ¼ cup whole milk
- 125ml/1/2 cup maple syrup
- 250g/ ½ lbs unsalted butter melted and cooled
- 2 eggs large
For the maple butter
- 125g/1/2 cup butter softened
- 2-3 tbsp maple syrup
Preheat the oven to 180C/350F. Mix the flour, cornmeal, baking powder and salt in a large bowl. In another bowl whisk together whole milk, maple syrup, melted and cooled butter and eggs.
Add the wet ingredients to the dry ones and mix until well combined. Butter 2 muffin pans well and fill each muffin cup with the batter no more than ⅔s full. Bake for 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the tops are slightly golden.
Instead of using paper liners for these muffins I recommend greasing the muffins pan cups really well.
This produces nicely crisp exterior, which is a far superior texture for these corn muffins.
Calories: 196kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 160mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 304IU | Calcium: 73mg | Iron: 1mg