Native American Maple Corn Muffins

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Wisconsin Cheese


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1 1/3 cups flour, sifted

2/3 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, large (remove from refrigerator 30 minutes before use)

2/3 cup buttermilk (remove from refrigerator 30 minutes before use)

1/3 cup pure maple syrup

1 stick (1/2 cup) butter, melted

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