Ingredients
1/2
Cup unsalted butter, melted, plus more for tins
3/4
Cup nonfat buttermilk
1/2
Cup packed light-brown sugar
1/4
Cup plus 2 tbsp fresh or thawed frozen corn kernels
Directions
1.
1. Preheat oven to 350 dgrees. Brush cups of muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in medium bowl. Set aside.
2.
2. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling two-thirds full (1heaping tsp batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.
New-York Restaurants
