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Recipe for corn muffins

KAROLINE BOEHM GOODNICK FOR THE BOSTON GLOBE

Makes 9

Corn muffins have a tendency to dry out quickly, so eat them the day you make them or split, butter, and toast them the next day. The corn muffin, by the way, is the state muffin of Massachusetts, one of only three states to honor the American muffin in this way.

Butter (for the pan)
1cup flour
1cup yellow cornmeal
4teaspoons baking powder
¾teaspoon salt
¼cup sugar
2eggs
cups milk
¼cup vegetable oil

1. Set the oven at 400 degrees. Butter 9 muffin cups.

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2. In a large bowl, whisk the flour, cornmeal, baking powder, salt, and sugar until thoroughly blended. Make a well in the center.

3. In another bowl, beat the eggs, milk, and oil. Pour the egg mixture into the well in the dry ingredients.

4. With a wooden spoon, gently fold the wet and dry ingredients together for no more than 10 to 12 seconds or just until the flour mixture is moistened. There will still be lumps in the batter.

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5. Using a -cup measure, fill the muffin cups nearly to the top. Add a tablespoon or two of water to the empty wells.

6. Bake for 18 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few crumbs. Turn the pan halfway through baking.

7. Remove the muffins from the pan and transfer to a wire rack. Store leftovers in an airtight container lined with a paper towel. Holly Jennings

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