Sweet Corn Muffins

🧂 Ingredients

• 2 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 1 cup Wayside Inn stone ground corn meal

  or other stone ground corn meal, if possible
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 large eggs

  I used extra large
• 3/4 cup granulated sugar

  or honey
• 1/2 cup unsalted butter

  melted, (8 tablespoons)
• 3/4 cup sour cream
• 1/2 cup 2% milk

  or cream
• 15 oz. can whole kernel corn

  drained

Instructions

• 1 Preheat oven to 425°.
• 2 Combine flour, corn meal, baking powder and soda in medium-sized mixing bowl and
  set aside.
• 3 Whisk eggs and sugar (or honey) until very well combined.
• 4 Add butter, sour cream, milk and corn and whisk again to combine.
• 5 Add liquid mixture to dry mixture and stir until moistened.
• 6 Grease muffin tins.
• 7 Spoon corn mixture into prepared muffin tins to the top.
• 8 Bake at 425° for 5 minutes.
• 9 Reduce heat to 350° and bake an additional 13-18 minutes or until a toothpick
  inserted in center comes out clean.

Nutrition Info