Maple Corn Muffins
Preheat oven to 350.
1 ½ c all-purpose flour
1 ½ c cornmeal
1 T baking powder
¾ t salt
2 large eggs
¼ 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.