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Old-Fashioned Corn Muffins

From

August/September 2010

Old-Fashioned Corn Muffins

We ditched water in favor of milk in our Old-Fashioned Corn Muffins, which made for softer muffins. Though most recipes called for sugar or molasses, we tested many other sweeteners, such as honey, maple syrup, and brown sugar. The brown sugar proved to be the only one that deepened the flavor of the corn muffins without overpowering them. By whipping the batter for our Old-Fashioned Corn Muffins in the mixer for a few minutes, we could skip the first rising altogether, dramatically shortening preparation time.

Makes 12 muffins

The test kitchen recommends Quaker’s finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve, butter, and brown—buttered side down—in a frying pan over medium heat. Lowfat is OK, but don’t use skim milk here.

Ingredients

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