New York Daily News



teaspoon salt cup packed light brown sugar

2 large eggs

6 tablespoon­s melted unsalted butter 1 cup milk cup maple syrup cup corn kernels (about 1 medium ear) 1. Preheat the oven to 3 5 0 F. Grease the muffin tins. Combine the flour, cornmeal, baking powder and salt in a large bowl.

2. In a medium mixing bowl, whisk the brown sugar into the eggs until well blended. Add the melted butter, milk and syrup and mix until combined.

3. Pour the liquid mixture over the dry ingredient­s and fold them together with a rubber spatula until the dry ingredient­s are completely blended. Add the corn kernels and mix to combine. Spoon the batter into the muffin cups two thirds of the way up. Bake for 2 0 minutes for mini muffins or 2 5 to 3 0 minutes for regular muffins or until the tops are golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 1 5 minutes. Serve them immediatel­y with orange-honey butter.

Advanced preparatio­n: The muffins can be prepared up to 8 hours ahead and reheated in a 3 5 0 F oven just before serving. 1 5 minutes

2 5 minutes

1 2 regular or 4 8 mini-muffins 2 cups all-purpose flour

1 cup yellow corn meal

1 tablespoon baking powder

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