Good now, good later

Heathcote Tavern’s Corn Muffins

Prep: 15 minutes plus cooling

Bake: about 20 minutes

Makes: 12 muffins

1 1/2 cups all-purpose flour

1 cup cornmeal

1/2 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup butter (1 stick), melted

2 large eggs

3/ 4 cup milk

2 tablespoons honey

2 tablespoons maple syrup

1. Preheat oven to 375 F. Grease well 12 standard muffin-pan cups.

2. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in butter until blended. In small bowl, whisk eggs, milk, honey and maple syrup until mixed. Stir egg mixture into flour mixture just until combined (batter will be lumpy).

3. Spoon batter into muffin cups. Bake muffins 20 to 22 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins in pan on wire rack 10 minutes. With tip of knife, loosen muffins from pan and remove; serve warm. Or, cool on wire rack to serve later.

“ Each muffin: About 245 calories, 4g protein, 35g carbohydrate, 10g total fat (6g saturated), 1g fiber, 59mg cholesterol, 345mg sodium.

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