Corn Muffins
1-1/4 cups yellow cornmeal
1 cup fresh or frozen corn kernels
3/4 cup all-purpose flour
1 Tbsp granulated sugar
2-1/2 tsp double-acting baking powder
3/4 tsp salt
1 cup 1.5% buttermilk
1 egg, beaten
Preheat oven to 425 degrees F. Spray 12 (2-3/4") muffin cups with
nonstick cooking spray. In medium bowl, combine cornmeal, corn, flour, sugar,
baking powder, and salt. In small bowl, with wire whisk, combine buttermilk
and egg. Add wet ingredients to dry; stir just until combined. Spoon batter
into prepared cups, filling each about 2/3 full. Bake 20 - 25 minutes, until
golden brown and toothpick inserted in center comes out clean. Cool on rack
10 minutes. Remove muffins from pan; cool completely on rack.
SERVING SIZE: 2 Muffins
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