Sweet Corn Muffins with Real Corn

Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

Mix flour sugar cornmeal baking powder and salt together in a large mixing bowl. Add cream-style corn eggs applesauce and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.