Colonial Day Indian Mini Corn Muffins

American Breakfast Recipes

2 c. cornmeal 2 c. flour 6 tsp. baking powder 1/2 c. sugar 2 tsp. salt 4 eggs 1 stick butter, melted (1/4 lb.) 2 c. milk

Colonial Day recipe. Make Ahead Note: If you're making these ahead of time, seal the completely cooled muffins in plastic bags to keep them from drying out. Yield: 6 doz. mini muffins Preheat oven to 400°F. Prepare muffin tins by lining with paper liners or spraying with nonstick. In a large bowl, sift together the dry ingredients: cornmeal, flour, baking powder, sugar, salt. In a separate bowl, beat together eggs, melted butter, and milk. Add egg-butter mixture to dry ingredients and mix until just blended. Don't overmix or you'll end up with tough and chewy muffins. Spoon batter into prepared muffin tins, filling each 3/4 full. Bake at 400°F for 10-15 min., or until a toothpick comes out clean.

Submitted by Gretchen Grant
Contributed on: Thursday March 27th, 2008 and modified on Monday April 21st, 2008