Longfellow's Wayside Inn Corn Muffins
These delectable muffins are the ones served at Longfellow's Wayside Inn in Sudbury, Massachusetts. The corn muffins are so mouthwatering you won't want to stop eating them. This recipe is great for holiday breakfasts, special occasion brunches and to serve as a side to chili or soup.
Equipment
- 2 muffin tins (24) or 60 total miniature muffin tins
- 1 mixing bowl
- measuring cups
- measuring spoons
- 1 wooden spoon
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup honey
- pinch salt I used 1/4 tsp.
- 2 heaping tablespoon baking powder
- 3 3/4 cups bread flour don’t use all-purpose flour
- 1 cup corn meal the corn meal they grind at their mill is the best (try to find a stone-ground corn meal)
- 4 large eggs
- 1 1/2 cups 2% milk
- 1/3 cup canola oil or use coconut oil or avocado oil
Instructions
- Combine granulated sugar, honey, salt, baking powder, bread flour, cornmeal, eggs and 1 cup of the milk in a large mixing bowl until well mixed.
- Add remainder of the milk and canola oil and stir through.
- Spoon into well greased or sprayed muffin tins, filling almost full.
- Bake at 350° for about 15-20 minutes or until lightly browned.
Notes
NOTE: This recipe can be cut in half easily if you don’t want to make that many muffins.
NOTE: This recipe makes about 5 dozen miniature muffins. Bake at 400° for about 8-10 minutes or until a toothpick inserted in center comes out clean.
Recipe adapted from Wayside Inn.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 199kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 32mgSodium: 29mgPotassium: 79mgFiber: 1gSugar: 16gVitamin A: 60IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!