Ingredients[]
- 4 ears corn, fresh or frozen (about 1 1/2 cups)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
Directions[]
- Grate corn off the cob and measure to make 1 1/2 cups.
- Add baking powder, salt, and nutmeg (if using) to corn.
- Mix quickly.
- Fill well greased muffin tins 1/2 full
- Bake in hot oven (425 degrees F.) 25 minutes or until a toothpick comes out clean.
Notes[]
- Serve hot with butter.
- Makes 6 to 8 muffins, depending on the size.