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Maple-buttery corn muffins

1 1/4 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup whole milk
1/2 cup sour cream
1/4 cup maple syrup
1/4 cup brown sugar
3 tablespoons melted unsalted butter

Tools: measuring cups and spoons, 12-cup muffin tin, 12-paper muffin-tin liners, medium mixing bowl, large mixing bowl, wire whisk, oven mitts or pot holders, small saucepan, wire rack.

Make sure the oven rack is in the center position and preheat the oven to 350 degrees. Line a 12-cup muffin tin with 12 paper muffin-tin liners.

Place the flour, cornmeal, baking powder, baking soda and salt in a medium mixing bowl and stir to combine.

In a large mixing bowl, combine the eggs, milk, sour cream, maple syrup, sugar and melted butter and whisk until smooth.

Add the dry ingredients to the egg mixture and whisk just until incorporated, being careful not to overmix.

Divide the batter evenly among the muffin cups. Bake in the oven until golden brown, about 18 to 20 minutes.

Using oven mitts or pot holders, remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack. Serve warm with maple butter. Makes 12 muffins.

Maple Butter: In a small bowl, combine 7 tablespoons softened unsalted butter with 2 tablespoons maple syrup using a small whisk or fork. Serve with the corn muffins or wrap tightly with plastic wrap and keep refrigerated for up to 2 weeks.

-- Emeril Lagasse

Thursday, March 28, 2002

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