Surprise #2: Mrs. Corvin's Sweet Corn Muffins 🌽 (Patreon)

[Alternate Text: A header image of delicious golden brown corn muffins cooling on a wire wrack; one muffin in particular is the focal point so its cornmeal texture and fluffiness are evident. ]

In honor of autumn, I swapped the buttermilk biscuits for cornbread muffins; however, I will be sure to share Mrs. Corvin's recipe for those as well. I felt this was more festive? 🍁🍂

Below you will find the recipe for Mrs. Corvin's Sweet Corn Muffins; it yields moist muffins that contain cornmeal for a distinct texture and crumb. They are a fantastic accompaniment to a dinner instead of bland rolls or they can be great for breakfast. It's a simple yet homey recipe.

Please enjoy!

Ingredients

• 1 and 1/4 cups of flour
• 3/4 cups of cornmeal (Mrs. Corvin uses buttermilk enriched self-rising white cornmeal mix from White Lily, but use whatever you have on hand.)
• 1/4 cup sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup buttermilk
• 1/2 cup of vegetable oil
• 2 eggs lightly beaten
• 2 tablespoons of melted butter
• 2  tablespoons of honey (Typically, she adds a little extra; it depends on your  taste and how sweet you want the base bread when paired with a spread. It's your choice!)
• 1 teaspoon vanilla

Method

• Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and prepare a muffin tin with muffin cups that have been lightly sprayed with baking Pam or non-stick spray.
• In a large mixing bowl, combine and mix the flour, cornmeal, baking powder, and salt until blended.
• In  a second bowl, combine all of the wet ingredients and mix them until well incorporated since you're going to want to be careful with mixing when combining dry and wet to not over mix.
• Make a well in the center of the dry ingredients then pour the wet mixture  into it. Mix them together until just combined; it's okay to have a few lumps or texture. It will be a slightly thick batter.
• Bake them for 15 to 20 minutes, but it's a good idea to keep a check on them. They should turn a nice golden brown and you can always do the toothpick test as well.
• Once they are finished baking, it's best to remove them from the tin pan after a  few minutes, possibly placing them on a cooling rack or elsewhere to limit continual baking since they're done.

Fun Extras

• J had the best school lunches! Your MC likely has some memories of Mrs. Corvin's cooking.
• A jelly of your choice along with butter will be delicious on these, but you could also drizzle some honey on them. B would try honey, while R would go for jelly, possibly blackberry.
• These muffins freeze remarkably well. You can wrap one or two in cling wrap and then place them in a freezer bag so you can take out some for a snack whenever. 😋