Corniest Corn Muffins

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
186
FAT
26%
CHOL
21%
SOD
26%

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Ingredients for 12 servings

1 cup all-purpose flour

1 cup yellow cornmeal, preferably stone-ground

6 tablespoons granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Pinch of freshly grated nutmeg (optional)

1 cup buttermilk

3 tablespoons unsalted butter, melted and cooled

3 tablespoons corn oil (I used olive oil since it was handy)

1 large egg

1 large egg yolk

1 cup corn kernels (add up to 1/3 cup more if you'd like) – fresh, frozen or canned (in which case they should be drained and patted dry)

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