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“These tender .25 cent per serving corn muffins are the cream of the crop! The easy homemade honey butter adds a pleasing hint of sweetness. I found these muffins in Taste Of Home magazine. I have not tried this recipe. I'm posting this for safe keeping.”
READY IN:
35mins
SERVES:
12
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. In a small bowl, beat butter and honey until blended. Serve with muffins.

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