Recipe

Maple Buttery Corn Muffins

Ingredients

Make sure the oven rack is in the center position and preheat the oven to 350?F.
Line a 12-cup muffin tin with 12 paper muffin-tin liners.
Place the flour, cornmeal, baking powder, baking soda, and salt in a medium mixing bowl and stir to combine.
In a large mixing bowl, combine the eggs, milk, sour cream, maple syrup, sugar, and melted butter, and whisk until smooth.
Add the dry ingredients to the egg mixture and whisk just until incorporated, being careful not to overmix.
Divide the batter evenly among the muffin cups.
Bake in the oven until golden brown, about 18 to 20 minutes.
Using oven mitts or pot holders, remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack. Serve warm with maple butter.
MAPLE BUTTER:: In a small mixing bowl, combine the butter and syrup, using a small whisk or fork.
Serve with the corn muffins or wrap tightly with plastic wrap and keep refrigerated for up to 2 weeks.
Yield: 1/2 cup