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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. âAngela Lively Baxter, Tennessee Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup yellow cornmeal |
1/4 cup sugar |
2-1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1 egg |
1 egg yolk |
1-1/4 cups buttermilk |
1/3 cup canola oil |
3/4 cup whole kernel corn |
honey butter: |
1/2 cup butter, softened |
2 to 3 tablespoons honey |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
2. Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. In a small bowl, beat butter and honey until blended. Serve with muffins. Yield: 1 dozen (1/2 cup butter).
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