Corn Muffins

These corn muffins are easy to make and super tasty- as long as you have the right ingredients. This means real maple syrup- as in real real maple syrup, not just any ole' pancake/waffle/Aunt Jemima stuff- this is "go tap that tree and have yourself a party" syrup.

 Ingredients:
1 cup cornmeal
1 cup unbleached all-purpose flour
2 tsp baking powder
1 cup frozen corn kernels
1 tsp salt
1/3 cup maple syrup
1/4 olive oil
1 cup milk, room temperature (although I never do this)

 Directions:

Preheat your oven to 350 F

In a large bowl mix together all of the dry ingredients: flour, cornmeal, baking powder and salt.






In a medium bowl, whisk together the maple syrup, milk and olive oil.

Pour the milk mixture into the flour mixture and stir until combined.

Fold in the corn kernels

Grease the bottoms and sides of a 12 muffin cup pan with butter or oil, or line with muffin cup papers.

Fill each muffin cup 3/4 full with the resulting mixture.

Bake your muffins for about 25 minutes or until the tops are slightly golden and a toothpick stuck into the center comes out clean.

Easy peasy lemon squeezy

I'm also trying out a new chicken recipe for dinner tonight- crossing my fingers it taste as good as it smells right now! If its a keeper, I'm sure I will be making it again soon enough for you all. Hope everyone is enjoying the same nice weather we are having here in NYC! And thank you to Kate and Emily for linking up today- go check them out to see what other fun recipes are around on this lovely Tuesday..