Sweet Corn Muffins

Prep Time: 10 m

1 ½ cups flour

½ cup cornmeal

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

2 eggs

1 cup white sugar

½ cup unsalted butter, melted and cooled

½ cup milk

2 single-serve cups (4 ounces each) Green Valley Organic Whole Kernel Corn, drained

Preheat the oven: Set the oven to 425°F. Line a 12-cup muffin tin with paper muffin cups.
Mix dry ingredients: In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Mix wet ingredients: In a large bowl, whisk the eggs, sugar, melted butter, and milk until smooth.
Combine mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Fold in corn: Gently fold in the drained corn.
Bake: Divide the batter evenly among the 12 muffin cups. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Cool: Let the muffins cool in the tin for a few minutes, then transfer to a rack to finish cooling.