FRESH CORN MUFFINS

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 large egg
1/4 cup butter, melted
1 cup uncooked corn kernels (2 large ears)

Preheat the oven to 400 degrees F. Generously grease 12 muffin tins.

Combine the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, beat together the milk, egg, and melted butter. Add to the dry ingredients and blend well. Stir in the corn. Pour into the prepared muffin tins.

Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Makes 12
Source: Judy Gorman's Vegetable Cookbook by Judy Gorman