Tomorrow I am cooking up a storm: pork tenderloin roast with an herbal rub from our garden, corn muffins, sweet potatoes, a multi-berry gelatin dessert, and green beans a-la-Bethany (my friend who brought them to dinner few months ago). If the pork ends up as good as I anticipate, I'll post that too. But on to the corn muffins of amazingness.
1/2 cup of butter (1 stick) softened
2/3 cup of sugar (I used brown sugar splenda combo)
1/4 cup of honey
1/2 cup of milk
1/2 TSP salt
1/2 TSP baking powder
1 1/2 cups flour (I used our high-gluten bread flour)
3/4 cup yellow corn meal or masa
3/4 cup frozen corn kernels (but I used drained canned corn)
Fire up your oven to 400 degrees F. Line a muffin pan or grease it up with PAM or your favorite alternative cooking spray. Get out 2 bowls, one larger than the other. The larger one is for the wet ingredients. The smaller is for the dry.
Add all your wet ingredients into the larger bowl. Note that sugar goes in among the wet ingredients. Beat it with your mixer until the mixture is uniform. Now put all the dry ingredients into the smaller bowl. Give the dry ingredients a few whisks to make sure the salt and baking powder get evenly distributed.
With your beaters on medium high, slowly add your dry ingredients to the wet, and beat for 2 minutes or until mixture is uniform. Fold in the corn, and keep folding it into the dough until evenly distributed. Spoon up the dough into your muffin tin, bake for 22 minutes (plus or minus 2 minutes) or until it passes the good ole toothpick test.
Pour yourself an ice cold glass of milk, and enjoy a warm corn muffin with some honey drizzle. MMMM!