Maple Corn Muffins

Preheat oven to 350 degrees.

• 1 1⁄2 c all-purpose flour
• 1 1⁄2 c cornmeal
• 1 T baking powder
• 3⁄4 t salt
• 2 large eggs
• 1⁄4 c packed brown sugar
• 1 c milk
• 1/3 c maple syrup
• 6 T (3/4 stick) unsalted butter, melted

Mix together dry ingredients

Whisk eggs and brown sugar in another bowl until smooth.

Add milk and maple syrup and whisk to mix.

Pour over dry ingredients and add 4 T of the melted butter.

Fold in with a rubber spatula until dry ingredients are just moistened.

Put papers in a 12-muffin pan. Fill each muffin cup 2/3 full. Place muffin pan on an insulated cookie sheet.

Bake in middle of oven for 24 minutes.

Let muffins cool in the pan for 5 minutes. Brush the tops with remaining melted butter. Finish cooling on a wire rack. Eat immediately or let cool, then freeze.