Deluxe Corn Muffins

Prep: 15 min.
Bake: 20 min.
Yield: 1 dozen

1 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 egg
1 egg yolk
1-1/4 C. buttermilk
1/3 C. canola oil
3/4 C. whole kernel corn

Honey Butter:
1/2 C. butter, softened
2 to 3 T. honey

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn.
Fill greased muffin cups three-fourths full. Bake at 400 for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

In a small bowl, beat butter and honey until blended. Serve with muffins.

*Taste of Home*