Corn Muffins

By Maverick19

These muffins are on the "sweet" side

Ingredients

• 1 cup all purpose flour
• 3/4 cup fine ground cornmeal
• 1/4 cup plus 2 Tbsp rye flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cups buttermilk
• 1/2 cup grape seed or canola oil
• 1/4 cup honey
• 6 Tbsp unsalted butter
• 1/4 cup sugar
• 1 3/4 tsp kosher salt
• 4 large eggs
• 1 cup fresh corn kernels ( two ears of corn)

Preparation

Step 1

1. Preheat the oven to 400 degrees and line two 12 cup muffin tins with foil or paper liners.
2. In a medium bowl, whisk together the AP flour, corn meal, rye flour, baking powder and baking soda. In another bowl, whisk together the buttermilk, oil and honey.
3. In a stand mixer fitted with the paddle, or using a hand held mixer, beat the butter, sugar and salt at medium-high sipped until light and fluffy, 1 to 2 minutes. Beat in the eggs, one at a time, scraping down the side of the bowl as needed. Add the dry ingredients and beat at medium speed until evenly combined. At low speed, gradually beat in the buttermilk mixture until just incorporated, then fold in the corn.
4. Spoon the batter into the muffin cups. Bake for about 15 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the tins for 10 minutes before turning them out to cool completely on wire racks.

The muffins can be stored in an airtight container for up to 3 days.