Pumpkin Maple Corn Muffins
- 2 cups self-rising cornmeal mix (Quaker or Aunt Jemima makes one)
- 12 cup packed light brown sugar
- 14 teaspoon ground ginger
- 14 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1 cup milk
- 14 cup vegetable oil
- 1 large egg
- 1 teaspoon maple extract
- 3 tablespoons coarse sugar, for topping
- Heat oven to 400*F. Grease 12 muffin cups.
- Whisk together the cornmeal mix, brown sugar, ginger, and cinnamon in a large bowl; make a well in the center.
- In a small bowl, combine the pumpkin, milk, oil, egg, and maple extract; blend well.
- Pour the pumpkin mixture into the dry ingredients; stir with a wooden spoon just until combined, 20-25 good strokes.
- Fill prepared muffin cups 3/4 full; sprinkle with the coarse sugar.
- Bake 15-18 minutes, until lightly golden.
- Cool for 5 minutes before removing muffins from pans; cool 15 minutes on a wire rack.
- Serve warm or cool.
cornmeal mix, brown sugar, ground ginger, ground cinnamon, pumpkin, milk, vegetable oil, egg, maple, coarse sugar
Taken from www.food.com/recipe/pumpkin-maple-corn-muffins-197343 (may not work)