One way to use your fresh corn when you’re not in the mood to eat it off the cob.

These cornbread muffins are made with buttermilk and a touch of honey. Delicious for breakfast or as a side dish!

It's light in texture, great combo of honey and cornmeal flavours. Easy option for snacks.

Daughter No. 1 requested these for a Thanksgiving side so I thought I'd post this recipe today. Also goes great with soup and/or salad, stews, chili, BBQ, fried chicken...You can add 1/2 a cup of frozen corn and/or a couple of Tablespoons of chopped jalapeños if you like.Very lightly sweet, moist and yummy. Hope you enjoy. :)

Using Ajinomoto brand's mayonnaise, I was able to cut the calories by 55%. Instead of butter, I used a low calorie margarine. You can't really taste the mayonnaise, but it adds a wonderful fluffy texture to the finished muffins. I really suggest you try it out.Of course you can eat these hot out of the oven, but if you wait a day, the flavor will be even better. Recipe by Fururan

These are our standard apple snack. Sweet and sour ruby apple chunks are scattered throughout the muffin. They have a gentle cinnamon aroma. The abundant amount of milk and yogurt makes them moist and fluffy. Kids love these autumn flavored first-rate muffins. （＾－＾）It's best to use Ruby (Jonathan) apples. If you use a different brand, it's a good idea to add some lemon juice to offset the sourness. Ruby apples are small, so if you use a brand of larger apples please adjust the amount accordingly. I kept the skins on this time but feel free to peel them if you would like. Adjust the amount of cinnamon to your taste. If the egg cools too much, it will be hard to blend in, so be careful about that. For details on how to make muffins, please refer to the following recipe. Recipe by Yukiline

#mysterybox2A healthy corn dish for kids and elders too.

Most of the traditional muffin recipes were too grainy and gritty. I wanted a muffin that was moist and light.

My small pans made 18 muffins