3/4 cup all-purpose Flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1 egg
1 cup buttermilk or 1 cup milk mixed with 1 teaspoon vineger
1/2 stick butter or Smart Balance
Preheat oven to 400 degrees F. Greese muffin tins or line with parchment paper-directions follow'
Combine flour, cornmeal, baking powder, baking soda, salt and sugar in a bowl, mix with folk. In another bowl, whish egg until smooth mix in buttermilk and melted butter to combine. Pour into flour mixture and stir until evenly moistened.
Fill muffin cups 3/4 full and bake 15 to 20 minutes. or until a tester comes out clean.
Filling the muffin cups-for very full rounded muffin tops, fill cups all the way to the top-you will however get less muffins.
If you take note of the photo you will notice that the muffins are baked in what looks like gourmet tulip muffin cup liners-actually that is parchment paper cut into a six inch square, centered on top of the muffin cup and using a drinking glass -with a bottom that fits into the cup-gently push into the cup and twist it back and forth a few times to conform to the shape of the cup and straighten out the points to form petals. The muffins will not stick and when serving, by pulling down the points on the liner they serve as a catch-all for any crumbs.
Also, please note that all the muffin recipes are what I call basic recipes and can be used for a variety of recipes simple by changing the add-ins or adding or substituting the ingredients. I will be periodically posting variations of the basic recipes-hey, I am not called the muffin lady for nothing, have to earn the title! So if you and your family love muffins, as I do, I suggest that you save all of the basic muffin recipes.

This recipe is a basic corn muffin recipe and ca n be used as a savory muffin  with added corn or other vegetables or used as I have today with an added fruit.  Corn is a complex carbohydrate, but do not shy away from it because it is a good source of vitamin A, B, C, potassium and dietary fiber.  The protein in corn is lacking two essential amino acids; lysine and tryprophan.  But when combined with beans and other legumes and with animal protein, such as meat and milk, corn protein becomes complete. Mature corn is ground into cornmeal  and grits, but should be stored in the refrigerator if it is not used in a few weeks.