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Recipe: The Giant's Corn Muffins (baked in custard cups) (Green Giant, 1989)

Breads - Muffins, Quick Breads
THE GIANT'S CORN MUFFINS

FOR THE MUFFINS:
1 cup cornmeal
1/2 cup all-purpose flour*
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup plain yogurt (or buttermilk)
1/4 cup margarine or butter, melted
3 tablespoons honey
1 egg
1 (11 oz.) can Green Giant Mexicorn, drained
1 green onion, sliced
FOR THE TOPPING:
1 tablespoon flour
1 tablespoon cornmeal
2 teaspoons sugar
Dash salt
4 teaspoons margarine or butter

Heat oven to 400 degrees F. Grease bottom only of six (6-oz.) custard cups or 12 muffin cups.**

In large bowl, combine 1 cup cornmeal, 1/2 cup all purpose flour, whole wheat flour, baking powder, baking soda, 1 1/2 teaspoon salt and nutmeg; blend well.

In medium bowl, combine yogurt, 1/4 cup margarine, honey, egg, corn and green onion; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Spoon batter evenly into greased custard cups (cups will be full.)

In small bowl, combine all topping ingredients; mix well. Crumble evenly over batter in each cup.

Bake at 400 degrees F for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from custard cups. Serve warm.

*For easier handling, place custard cups on cookie sheet.

Makes 6 muffins
From: Recipelink.com
Source: Recipe booklet: Pillsbury Bake-Off and other Favorite Treasury, 1989
MsgID: 0223186
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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