Cornbread Muffins

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 (10 ounce) package frozen corn kernels, thawed

Preheat oven to 400 F (200 C). Grease or line 12 muffin cups. In a large
bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour,
cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour
or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to
25 minutes, or until a toothpick inserted intocenter of a muffin comes out clean.

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