Simply A (RD) Fact: Corn is a good source of vitamin C!
Ingredients
1½ cup all-purpose flour
1 cup yellow corn meal
1 tablespoon baking powder
¾ teaspoon salt
2 eggs
¼ cup brown sugar
1 cup skim milk
¼ cup vegetable oil
¼ cup maple syrup
1 teaspoon vanilla
Kernels off two ears of corn - about 3 cups
Instructions
Preheat your oven to 425 degrees. Line two muffin tins with baking cups.
In a large bowl, combine flour, corn meal, baking powder, and salt. Whisk to combine.
In a small bowl, combine eggs, brown sugar, skim milk, vegetable oil, maple syrup, and vanilla. Whisk thoroughly to combine.
Pour wet ingredients into dry ingredients and stir gently to combine. When the mixtures is about ~75% mixed, add in the corn kernels. Stir to combine.
Portion out batter into muffin cups (about ¼ cup per muffin cup). Bake the muffins at 425 degrees for 10 minutes, then lower the oven temperature to 350 and bake for an additional 8-10 minutes until a toothpick in the center comes out clean. Let the muffins cool for 5 minutes in the tins and then remove the muffins to a cooling rack and let them cool completely!