Sweet Corn and Honey Muffins

Last "catch up" post from last week -- and this one will be posting while I'm on my way back to my hometown for the weekend!

No fancy stories, no funny quirks, just a darn good corn muffin recipe. Thank you, Food Blogga, for this deliciousness.

Sweet Corn and Honey Muffins

(Susan at Food Blogga)

Makes 12 regular-sized muffins

1 cup all-purpose flour

1 cup medium coarse stone-ground cornmeal

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons canola oil

2 tablespoons unsalted butter, melted and cooled

1 cup buttermilk (I used a combo of regular milk + 1 tablespoon lemon juice)

2 large eggs, lightly beaten

3 tablespoons honey

1 cup fresh corn kernels (I omitted -- fresh corn is becoming out of season here)

Directions

- Place rack in the center of the oven and preheat to 375 degrees Farenheit

- Spray a 12-mold regular size muffin pan with cooking spray

- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt

- In a separate bowl, whisk together oil, butter, buttermilk, eggs and honey

- Add to the flour mixture and stir quickly until well combined

- Fold in corn kernels

- Spoon the batter evenly into the 12 muffin tins

- Bake for 18-20 minutes or until tops are golden and a cake tester inserted into the center of a muffin comes out clean

- Transfer the pan to a rack to cool for 5 minutes before removing muffins from the tin and placing on the rack to cool (or just eat them after the 5 minutes -- like we did!!)