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1 1/3 cups flour, sifted2/3 cup yellow cornmeal2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 eggs, large (remove from refrigerator 30 minutes before use)2/3 cup buttermilk (remove from refrigerator 30 minutes before use)1/3 cup pure maple syrup1 stick (1/2 cup) butter, melted
Whisk together flour, cornmeal, baking powder, baking soda and salt; set aside. Beat eggs in medium mixing bowl; stir in buttermilk, syrup and melted butter. Stir dry ingredients into egg mixture, just until combined. Divide batter evenly among 12 sprayed muffing tins or 24 mini muffin tins. Bake in a 425°F oven for about 15 minutes (regular muffins) or about 9 minutes (mini muffins) or until lightly golden. Serve warm.
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