Ernest Reynoso Gala

CORN MUFFINS

Corn Muffins
by Ernest Reynoso Gala/Diane Martinez

1) Preheat oven to 350º F or 175º C.

2) Prepare 6 big grease-proof, 1 cup capacity (non-stick) muffin pans or line 24 one-fourth cup capacity muffin pans with muffin paper.

3) Put all ingredients in a bowl:
1/2 cup softened Magnolia Gold butter
2/3 cup granulated sugar
2 whole eggs
1/4 cup honey
1 tsp. salt
1/2 tsp. baking soda
3/4 cup ground yellow cornmeal
1/2 cup milk
1-1/2 cups all-purpose flour
3/4 cup frozen cooked whole kernel corn.

4) Scoop onto muffin pans. Bake 25 to 30 minutes or until center is firm. For 1 cup capacity pans bake 40 to 45 minutes.

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