Corny Corn Muffins

12 muffins ~ 400 degree oven

4 cups flour
2 cups cornmeal
4 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
3/4 cup vegetable oil
1 8.5-ounce can cream-style corn

1. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
   
2. In a large bowl, with a whisk or fork, combine the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, mix the eggs with a fork, then mixture into the dry mixture just until combined.
   
3. With wet (freshly washed) hands, roll batter into loosely formed balls about the size of each muffin cup, dropping each into a cup as you work.
   
4. Bake muffins for about 20-25 minutes or until a tooth-pick inserted into the center comes out clean or with a few dry crumbs.

Chocolate Mud Muffins

These muffins you can let the kids lick the batter. No eggs!

12 muffins ~ 400 degree oven

2 cups flour
1 1/4 cups sugar
1/3 cup cocoa
1 teaspoon cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla

Chocolate treats:
Choose 1 or more of these to total one cup:
Chocolate chips
colored chocolate-covered peanuts
chocolate-covered peanut-butter pieces

1. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
2. In a large bowl, with a fork or whisk, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. In a medium bowl, mix buttermilk, oil, and vanilla. Add wet mixture to the dry mixture, then stir just until combined. In 2 or 3 strokes, mix in chocolate treats. (Optional: hold back about 1/4 cup of treats to sprinkle on top.)
   
3. Divide the "mud" equally among muffin cups, then sprinkle the remaining treats on top, if you wish. (You can taste the batter - no eggs!) Bake about 25-30 minutes or until the tops are very well cooked.