My family and I absolutely LOVE this recipe! It's just the right kind of recipe heading towards fall, as we began to have family down, or even when a few friends come over for dinner! This is the perfect side for your dinner, they're sweet and with the salted maple butter gives a salty, warm flavour that you NEED in your spirit! LOL! So, without further adieu I introduce to you (click here to see the video)my Cornbread Muffins with Salted Maple Butter!
Serves: about 30-32 people
Baking Dishes: 12 count cupcake pan
Baking Time: 18 minutes
Oven Temp.: 375*F
INGREDIENTS
2 1/4 cups of All Purpose Flour
1 cup of Cornmeal
1 1/2 cups of granulated sugar + 4 tablespoons
3 teaspoons of baking baking powder
3/4 teaspoons baking soda
1 teaspoons of salt
1 stick of unsalted butter melted
2 eggs
1 1/4 cups of whole milk
1 cup of sour cream
2 teaspoons of vanilla extract
extra vegetable oil (or any flavourless oil) for cupcake pan
Salted Maple Butter
1 stick of softened, room temperature butter
pinch of salt, or according to taste
your choice of HIGH QUALITY Maple Syrup, according to taste
Start by preheating your oven to 375*F. Take about a teaspoon or so of vegetable oil and pour into each cupcake cavity, then set aside.
Make sure that all of your dry ingredients are sifted this includes: sugar, flour, salt, baking powder and soda, and the cornmeal. Put this a separate mixing bowl and set aside.
Add your wet ingredients to a separate bowl this includes: milk, vanilla extract, eggs, butter, and sour cream. Mix together until well combined. Then, make a well in the middle of your dry ingredients then add half of your wet ingredients, and mix well ensuring the scrape the bottom with a rubber spatula. Don't worry about the lumps so much in the beginning we know them out at the end! :D
Add in the last half of the wet mixture then carefully stir together until it's a nice homogeneous mixture, then whisk together for a couple of minutes until there are no more lumps. Make sure to scrape the sides and the bottom of your mixing bowl with your spatula to ensure that everything is incorporated!
Now, while the batter is resting place in your cupcake pan with the oil and place in your oven until the oil is heated(it will be fluid and loose). While the oil it heating up whip up the salted maple butter by just pouring each ingredient into a small bowl and whip until light and fluffy!
Quickly divide the batter into the cavities while the oil is hot. Then place in your oven and bake for 18-20 minutes or until golden brown around the edges and when you stick a toothpick or fork in the middle it comes out clean!
Enjoy warm with a smear of that delicious and maple butter!
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