Corniest corn and herb muffins from Baking - From My Home to Yours (page 4) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on January 27, 2026

    These were good. I used thyme and rubbed into the sugar as suggested. These are definitely on the savory side, but still delicious. They are best on the day they’re made.

  • anya_sf on April 29, 2018

    I used white whole wheat flour and reduced the sugar to 4 Tbsp, as I didn't want them to be sweet, and they weren't. I added rosemary, which went well with the corn. Overall, they were very pleasant, good with butter. I might try adding some parmesan or feta cheese next time for a bit more flavor.

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