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*

Pumpkin Oat Muffins

Prep: 15 min.
Bake: 20 min.

1 C. all-purpose flour
1/2 C. packed brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, slightly beaten
3/4 C. canned pumpkin
1/4 C. milk
1/4 C. vegetable oil
1 C. old-fashioned oats

Topping:
1/3 C. packed brown sugar
1 T. all-purpose flour
3/4 tsp. pumpkin pie spice
1 T. cold butter

In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just unil moistened. Stir in oats.
Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375 for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

*Taste of Home*

Sour Cream Yeast Rolls

Prep: 35 min. + Rising
Bake: 25 min.
Yield: 1 dozen

2 1/2 - 3 C. all-purpose flour
2 T. sugar
1 pkg (1/4oz) active dry yeast
1 tsp. salt
1 C. sour cream
1/4 C. water
3 T. butter, divided
1 egg

In a large bowl, combine 1-1/2 C. flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 Tbsp. butter to 120-130 degrees; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 C. flour; beat 2 min. longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 25-30 minutes or until golden brown. Melt remaining butter brush over rolls. Remove from pan to a wire rack.