Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups fresh corn (about 3 small ears of corn)
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • 2 large eggs
  • ¼ cup butter (softened to room temperature)
  • 1 tablespoon honey

Instruction

  • Steam fresh corn ears (3) for 10 minutes. If using frozen corn, prepare and pat dry. If using canned corn, drain and measure out 1 1/2 cups.
  • Preheat oven to 400° Fahrenheit.
  • Spray a muffin tin generously with non-stick spray or rub muffin tin with butter generously.
  • Process corn in a food processor until it is chopped, but NOT mushy.
  • Whisk together the dry ingredients in a small bowl.
  • Combine the wet ingredients in a larger bowl.
  • Add the dry ingredients to the wet ingredients and combine.
  • Full muffin tin wells 3/4 of the way with batter.
  • Bake for 20-23 minutes or until muffins are firm and golden brown. I recommend checking them right at the 20 minute mark.
  • Allow muffins to cool before removing them from the tin. Enjoy with butter and honey.