These muffins are dense and moist. If you are looking for corn muffins such as those at Kenny Rogers, these are not it. It does not mean, though, that these muffins are not delicious because they are! The proof is that the little girl loves them!
3/4 cup cornmeal
1-1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/4 cup honey
1/4 cup each corn oil and melted butter
1/4 cup drained corn “juice” (or milk if using fresh corn)
1/2 cup yogurt
1 cup corn kernels, drained
1/2 cup diced red bell peppers, optional
Preheat oven to 375F. Brush oil or melted butter in about 24 mini-muffin cups.
Combine the dry ingredients. Make a well in the center and add honey, oil, melted butter, eggs, corn juice, and yogurt. Stir until just combined. Fold in corn kernels and diced peppers, if using.
Fill the muffin tin to almost full. Bake 22 to 28 minutes, or until the edges of the muffins are lightly browned.
The muffins are best right out of the oven!