Sweet Corn Muffins Using Maseca

Ingredients (per every 6):
-1/2 C corn flour
-1/2 C AP flour
-1/2 TB baking powder
-1/4 C frozen corn
-1/4 C sugar
-1/2 C milk
-1 jumbo egg
-2 TB softened butter
-pinch of salt
-Optional 1/2 C shredded cheese, if desired

Preheat your oven to 350F.  Mix all the ingredients up, folding in the corn last.  It should be a pretty thick batter.  Grease a dark nonstick muffin pan or line with baking papers (I really only like and suggest the foil ones, I HATE the paper ones).

I use my large ice cream (one of those with the release lever handle thingy, technical term) and put a half scoop in each muffin well, which pretty much fills them up.  So basically put a glob in there, it should get you exactly 6.  Sometimes one of mine is a little small because I don't really scrap my bowl as much as I probably should.

Bake for 20 minutes and then relish in their deliciousness! I have a serious thing for corn muffins, and really I should not make them because I eat them all.  If you have ever wondered why I make some of my recipes so small, that right there is why.  There are just some things that this girl cannot resist.

And a good corn muffin is right up there with cupcakes on that list.

Corn flour makes great savory muffins, as well as sweet ones like these, so investing in a bag is well worth it.  I have mine from making corn tortilla shells, which have not been working out for me lately for some strange reason.  I may need to get a tortilla press...my unorthodox methods could be backfiring.  I like to use Maseca for corn muffins though, because I really like knowing all of the things that are in them.  And I like to control the sweetness level and salt levels.  Basically I am just picky...

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