An excellent muffin recipe! I really prefer this to the drier, crumbly type of corn bread. I like sweeter muffins, so I increased the sugar to 4 Tablespoons (1/4 cup). Also, regarding the saltiness, I think the recipe may have intended for unsalted butter to be used. I found that with salted butter, 1 tsp is all that is needed, but with unsalted butter, 1 1/2 tsp is better. Finally, I think it would be good to add a note about how thin the batter is! I was a bit worried, so I let the batter sit about 10 minutes before baking (like I do when using the Jiffy Corn Mix, as recommended on the box). It thickened a bit, and the muffins had nice, peaked crowns. Also, I use stoneware muffin pans (from Pampered Chef) instead of tins, so I didn't preheat the pans, but the muffins still turned out great. I think preheating the tins would make the crust darker than I prefer... Try this recipe! It's wonderful, and my children really liked it, too!
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An excellent muffin recipe! I really prefer this to the drier, crumbly type of corn bread. I...