Corniest Corn Muffins

I have really enjoyed my cookbook Around My French Table by Dorie Greenspan so much that I decided I would get her new app for my iPad.  It is called Baking with Dorie.  It is like having Dorie in your kitchen, she breaks down her recipes with videos and easy tutorials.  

 Here I am with my iPad and ready to cook!

Corniest Corn Muffins
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal (preferably stone-ground)
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
pinch nutmeg
1 cup buttermilk
3 tablespoons unsalted butter (melted and cooled)
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels, fresh or frozen

 One of Dorie's suggestions was to put your muffin tins on a cookie sheet, so much easier to move a cookie sheet in and out of the oven!

 Another tip was to have all ingredients measured out before you start the recipe.  I love when I do this, it makes baking or cooking a lot more enjoyable --- kinda like you have your own cooking show! LOL :-)

 Here goes the wet ingredients into the dry.

 Last step is adding the corn, I used frozen.

 Out of the oven and cooling.

 They are really great right out of the oven or at room temperature, I loved the addition of whole corn kernels!

Instructions
Preheat oven to 400 degrees.

Butter or spray 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.

In a large measuring cup, whisk the buttermilk, melted butter, oil and yolk together until well blended.
Pour the liquid ingredients over the dry ingredients and, mix gently but quickly.  Stir in the corn kernels.

Divide all of the batter evenly among the muffin cups.

Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes clean.

Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.