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Sweet Corn Muffins
August 06, 2007

These muffins turned out perfectly! They were exactly what I wanted--moist, sweet, with a fine, tender crumb. They were surprisingly light and airy, probably due to the use of the electric mixer, which incorporated a lot of air into the batter. Even making just half of the recipe, I ended up with enough batter for 6 muffins AND half a loaf pan's worth of corn bread. What a happy surprise! Just remember, if you end up with extra batter like me, be prepared to bake the leftover batter in the loaf pan an extra 15-20 minutes.

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