We use this recipe to make a delicious corn muffin. They make an excellent side dish at a BBQ or potluck in the summer. They also are great to dip into your favorite chili. Much like our blueberry or apple cinnamon muffins- these muffins use our pancake mix as well.
Because we stone grind our own flour, the texture isn’t as cake like as a store bought muffin and is more like a corn bread- which is how we like it. It is also not as sweet as you would imagine- the maple flavor is subtle but compliments the flavor of the cornmeal.
1/2 Cup of Polly’s Maple Granulated Sugar
1 1/3 cup of milk
1 tsp maple flavoring or extract (optional- we use and prefer this brand, because its natural maple)
1 Large Bag of Polly’s Pancake Parlor Cornmeal Pancake Mix
¾ cup of melted butter
Plus 3 tbsp of Polly’s Maple Granulated Sugar set aside (for sprinkling on top before baking)
Preheat oven to 425. Spray two muffin tins with non stick spray.
Mix all of the above ingredients except the 3 TBSP of maple sugar at the end.
Mix lightly- do not over mix. Fill muffin tins ¾ of the way full with batter. This should yield around 15-18 muffins. If you make only 12 muffins with this, they will likely overflow and make a mess in your oven.
Sprinkle the remaining 3 tbsp of Maple sugar over the tops. If you like more sugar on top, go ahead and add it.
Cook for 5 minutes, then rotate the pan, making sure it is not overflowing, cook for another 5 minutes and rotate again. Then cook for another 20-25 minutes, or until browned. Allow to cool completely before removing from muffin tins.