Best Ever Corn Muffins - all-purpose

Method

• 1. Preheat oven to 350 degrees F.
• 2. Spray (24) muffin cups with cooking spray, or line with cupcake liners.
• 3. In a large bowl, add the flour, sugar, cornmeal, baking powder, and salt. Whisk together until combined; set aside.
• 4. In a medium bowl, whisk the eggs, milk, and slightly cooled melted butter until combined.
• 5. Pour milk mixture into the dry ingredients. Stir until just blended, being careful not to over mix or muffins will be tough.
• 6. Scoop batter into muffin cups with a large scoop or spoon - fill cups around
• Variations (below quantities are for HALF of the batter - so split it in half prior to adding the add-ins):
• For bacon-cheddar cornbread muffins - Into half of the batter, fold in:
• 1 Cup freshly shredded cheddar cheese
• 4 pieces of crisply cooked bacon, crumbled
• Scoop into (12) muffin cups. Bake as directed.
• -OR-
• For Cherry Republic style - Into half of the batter, fold in:
• 1 Cup dried cherries
• 1/4 Cup finely chopped, fresh parsley
• Scoop into (12) muffin cups. Bake as directed.