Instructions

Make sure the oven rack is in the center position and preheat the oven to 350?F.
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Line a 12-cup muffin tin with 12 paper muffin-tin liners.
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Place the flour, cornmeal, baking powder, baking soda, and salt in a medium mixing bowl and stir to combine.
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In a large mixing bowl, combine the eggs, milk, sour cream, maple syrup, sugar, and melted butter, and whisk until smooth.
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Add the dry ingredients to the egg mixture and whisk just until incorporated, being careful not to overmix.
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Divide the batter evenly among the muffin cups.
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Bake in the oven until golden brown, about 18 to 20 minutes.
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Using oven mitts or pot holders, remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack. Serve warm with maple butter.
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Yield: 12 muffins
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MAPLE BUTTER::
In a small mixing bowl, combine the butter and syrup, using a small whisk or fork.
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Serve with the corn muffins or wrap tightly with plastic wrap and keep refrigerated for up to 2 weeks.
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Yield: 1/2 cup