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*

Brown Sugar Muffins

This is, by far, my family's favorite muffin recipe!

1 C. brown sugar
1/2 C. margarine
1 beaten egg
2 C. flour
1/2 tsp. salt
1 C. milk
1 tsp. baking soda
1 T. water

Cream sugar and margarine. Add and mix egg, flour, salt and milk. In a small bowl, combine baking soda and water then add to batter. Fill, greased or paper lined muffin cups, with the batter (try not fill more then 2/3 of the way). Bake at 375 for 15-20 minutes.

* Thanks go to McKenzie Borup for sharing this recipe with me and my sister many years ago!