Maple Corn Muffins

2 cups all purpose flour
1 cup yellow cornmeal
1 Tbsp baking powder
1/4 cup brown sugar
2 large eggs
6 Tbsp melted butter
1 cup milk
1/3 cup maple syrup
1/2 cup corn kernels

Preheat oven to 350 F. Grease a 12 cup muffin pan. Combine
flour, cornmeal, baking powder and salt in a large bowl. Set aside.
Whisk together brown sugar and eggs in a medium bowl. Add melted
butter, milk and syrup and mix until just combined. Stir egg mixture
into flour mixture until well blended. Stir in corn kernels. Fill
prepared muffin cups 2/3 full with batter. Bake 25 to 30 minutes
until tops are golden brown and a toothpick comes out clean. Cool
muffins 15 minutes in pan. Invert muffins and remove pan. Serves
muffins warm or at room temperature.

Makes about 12 muffins.

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