Native American Maple Corn Muffins

Servings: 12


1 1/3 cups flour, sifted
2/3 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 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 syrup
1 stick (1/2 cup) butter, melted

Cooking Directions:

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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