SWEET CORN MUFFINS

1 cup flour

1/2 cup yellow corn meal

1/2 cup sugar

1/2 cup melted butter

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1/2 teaspoon corn syrup (optional)

Mix first 6 ingredients.  Combine eggs, milk and corn syrup in separate bowl.  Add flour mixture to egg mixture and blend well.  Spoon batter into greased muffin tins, filling each cup half full.  Bake at 450 degrees for 9 to 12 minutes.  Yield:  1 to 1 1/2 dozen large muffins.

Pecan Pie Mini Muffins

1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans
2/3 cup butter (no substitutes), melted
2 eggs

Combine brown sugar, flour, and pecans.  Combine butter and eggs in separate bowl.  Stir into flour mixture.  Fill mini-muffin tins 2/3 full.  Bake at 350 degrees for 10-12 minutes.  Remove immediately.

Serves approximately 12.

(Source:  Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 32)

Raspberry White Chocolate Muffins

Muffins Ingredients:

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips

Topping Ingredients:

1/4 cup butter, melted
1/4 cup sugar

Heat oven to 400 degrees F.  Combine milk, butter and egg in large bowl.  Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened.  Gently stir in raspberries and white baking chips.

Spoon into foil or paper-lined 12-cup muffin pan.  Bake for 24 to 28 minutes or until golden brown.  Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.

VARIATION:

Raspberry White Chocolate Coffee Cake:  Spread batter into greased 9-inch square baking pan.  Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar.  Bake at 375 degrees F. for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean.  Cool 10 minutes; cut into squares.

Nutrition Facts (1 muffin):  Calories 270, Fat 15g, Cholesterol: 50mg, Sodium: 440mg, Carbohydrates:  33g Dietary Fiber: 1g, Protein: 4g.

(Source:  Land O'Lakes)