Fresh Corn Muffins

Summer is all about the corn, so it's the perfect time to make corn muffins. If you don't like cutting kernels off the cob, substitute good canned corn, I'll never tell. This is another great Cook's Country recipe.

Yield: 12 muffins

Ingredients:

1 1/2 cups all purpose flour

1 1/2 cups cornmeal, divided

1 cup sugar (I used Swerve sugar substitute)

1 1/2 tsp table salt

1 1/2 tsp baking powder

1 tsp baking soda

1 cup milk (I used 2 %)

1/2 cup sour cream (I used Daisy light sour cream)

8 tbs unsalted butter, melted

2 large eggs

2 cups corn kernels

Instructions:

Adjust oven rack to middle position and preheat to 400 degrees. Generously spray a 12 cup muffin tin with vegetable spray, including the top.

Whisk flour, 1 cup cornmeal, sugar, salt, baking powder, baking soda together in a large bowl; set aside.

In a microwave proof bowl, whisk together milk and remaining 1/2 cup of cornmeal. Microwave in 30 second intervals, whisking after each, until mixture achieves a paste-like consistency, about 1-3 minutes. Remove from microwave and whisk in the sour cream and butter. Stir this mixture and the corn into the dry ingredients until just combined.

Use a portion scoop to divide the batter evenly between the 12 cups. Cups will be full.

Bake until muffins are golden brown and a toothpick inserted in center comes out with a few crumbs attached, 20 - 24 minutes.

Let muffins cool in tin for 5 minutes, then remove from rack and cool another 15 minutes. Best served warm. These may be frozen.

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TASTE NOTES

Not overly sweet, but with a distinct corn flavor these muffins bake up with a lovely dome and are a taste of summer.