Corn and Molasses Muffins Recipe

Name: Corn and Molasses Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ½ teaspoon baking soda; 2 teaspoons baking powder; 1 ½ teaspoons salt; 1 cup yellow cornmeal; 1 ½ cups milk; 1 egg; 5 tablespoons melted butter (can sub canola oil); 4 tablespoons dark molasses; 3 tablespoons sugar; 1 dash cinnamon

Servings: persons

1 ½ cups all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 cup yellow cornmeal
1 ½ cups milk
1 egg
5 tablespoons melted butter (can sub canola oil)
4 tablespoons dark molasses
3 tablespoons sugar
1 dash cinnamon

1
Preheat oven to 375.
2
Lightly grease 12 muffin cups.
3
Sift together, flour, baking soda, baking powder, and salt in a medium bowl.
4
Stir in cornmeal and make well in the center.
5
In a seperate bowl, beat together the remaining ingredients.
6
Pour this mixture into the dry ingredients and stir just enough to combine throughly.
7
Fill the muffin cups up to the edge of the pan.
8
Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
9
Remove the muffins from the pan right away.
10
Cool on a rack for atleat 10 minutes before eating.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, 1 ½ teaspoons salt, and more.

Yes, Corn and Molasses Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn and Molasses Muffins

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