I love corn on the cob! One of my favorite summer vegetables. With summer coming to an end, I wanted to pay tribute to this yellow beauty one last time. Using fresh corn on the cob, below is a muffin recipe using my Livylu’s medium mold to create muffin tops and my mini aluminum cast mold to create little pop in your mouth muffins.
Recipe:
- Cooked corn from one large cob
- 2 cups all purpose flour
- 1/4 cup sugar
- 3 teaspoons of baking powder
- 1/4 cup of canola oil
- 1 cup milk
- 1 beaten egg
- Add a teaspoon of salt if you prefer
Mix all together and drop 2 tablespoons into each circle of the medium mold and 1 tablespoon into each circle of the mini mold. Bake at 400 degrees for 10-13 minutes until golden brown. Serve warm with butter, yum!!
Happy Baking. 🙂
