- Hands-on time:
- 7 mins. to 12 mins.
- Baking time:
- 15 mins. to 18 mins.
- Total time:
- 22 mins. to 30 mins.
- 12 muffins
Tender/crumbly corn muffins, lightly sweetened with dark, Grade B maple syrup, combine two of Canada's most important crops: corn and maple syrup. Celebrate Canada Day, July 1, with a breakfast featuring these warm muffins, drizzled with additional syrup.
- 1) Preheat the oven to 400°F. Lightly grease the 12 wells of a standard muffin pan.
- 2) In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- 3) In another bowl or large measuring cup, whisk together the milk, maple syrup, maple flavor, and egg.
- 4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Once everything is barely combined, stir in the melted butter; there's no need to beat it, just stirring is fine.
- 5) Scoop the batter into the prepared pan, filling the muffin cups about 2/3 full.
- 6) Bake the muffins for 15 to 18 minutes, until one of the center muffins tests done: the top should spring back lightly, and a toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it.
- 7) Remove the muffins from the oven, and as soon as you can safely handle them, transfer them to a rack. Serve warm, or at room temperature. Store tightly wrapped at room temperature for several days; freeze for longer storage.
- Yield: 12 muffins.