Double Corn Muffins

double corn muffins

From October 14, 2005:  I made these last night to go with dinner.  They were very sweet and may be better with/for breakfast rather than with a savory meal.  This recipe makes 24 muffins. I cut the recipe in half.  The batter was very thick and I’m not sure if it was because I halved the recipe (and maybe miscalculated) or if that’s how it was supposed to be.  The corn kernels in the muffins get all chewy and sweet (and stick in your teeth) and tastes really good.

Double Corn Muffins

1/2 cup butter, room temperature
1/2 cup corn or canola oil
3/4 cup white or turbinado sugar
3 T. honey
3 cups flour
1 cup cornmeal
3 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 cup fresh or frozen corn kernels

Preheat oven to 375 degrees.  Grease 2 12-cup muffin pans or line with paper liners.

In a mixing bowl, beat the butter, oil, sugar, and honey together till fluffy.  In a second bowl, mix the flour, cornmeal, baking powder, and salt.  Add to the butter mixture alternately with the milk.  Mix on low speed just till blended.  Stir in the corn.  Fill each muffin cup 3/4 full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.  Best served hot and fresh, with butter and honey.


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