2 large eggs

6 tablespoons melted unsalted butter

1 cup milk

1/3 cup maple syrup

1/2 cup corn kernels (about 1 medium ear)

1. Preheat the oven to 350 F. Grease the muffin tins. Combine the flour, cornmeal, baking powder and salt in a large bowl.

2. In a medium mixing bowl, whisk the brown sugar into the eggs until well blended. Add the melted butter, milk and syrup and mix until combined.

3. Pour the liquid mixture over the dry ingredients and fold them together with a rubber spatula until the dry ingredients are completely blended. Add the corn kernels and mix to combine. Spoon the batter into the muffin cups two thirds of the way up. Bake for 20 minutes for mini muffins or 25 to 30 minutes for regular muffins or until the tops are golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 15 minutes. Serve them immediately with orange-honey butter if desired.

Advanced preparation: The muffins can be prepared up to 8 hours ahead and reheated in a 350 F oven just before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.