Back in March, Wandering Coyote @ ReTorte made some King Size Corn Muffins. Right away I knew I had to give these a try…because bigger is always better.(Right Donna-FFW?) After tracking down a king size muffin tin and finishing a number of other recipes, I finally got down to making the muffins.
(Original recipe can be found here)
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1 cup milk
1 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups cornmeal
½ cup cut corn (I used Trader Joe’s Organic)
Throw the mixture into your King Size Muffin Tin and back for roughly 35 mins. One can make normal size muffins as well but make sure you bake for roughly 20 to 25 mins.
And in the end you get…
The cut corn was an addition I made to her original recipe. It seemed like a good addition to me, and I will toy with adding more than a half cup the next time I make these. These are dense little treats that could go well with a meal or as a quick breakfast.