Maple Corn Muffins

Step 1

Preheat the oven to 400°F. Lightly grease the 12 wells of a standard muffin pan. Or line them with papers and grease the papers.

Step 2

Weigh your flour and cornmeal; or measure them by gently spooning them into a cup, then sweeping off any excess.

Step 3

In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

Step 4

In another bowl or large measuring cup, whisk together the milk, maple syrup, maple flavor, and egg.

Step 5

Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Once everything is barely combined, stir in the melted butter; there's no need to beat, just stirring is fine.

Step 6

Scoop the batter into the prepared pan, filling the muffin cups about 2/3 full.

Step 7

Bake the muffins for 15 to 18 minutes, until one of the center muffins tests done: the top should spring back lightly, and a toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it.

Step 8

Remove the muffins from the oven, and as soon as you can safely handle them, transfer them to a rack. Serve warm, or at room temperature.

Step 9

Store muffins tightly wrapped at room temperature for several days; freeze for longer storage.