Ingredients:

1. 2 cups flour, sifted
2. ¾ tsp baking powder
3. ¾ tsp baking soda
4. 1/8 tsp UFC Iodized Salt
5. 1 can (425 g) UFC Whole Kernel Corn, drained (reserve 6 Tbsp stock)
6. 6 Tbsp milk
7. ¾ cup butter, melted
8. ¾ cup sugar
9. 3 pc eggs
10. 1-1/2 tsp vanilla
11. 2 drops yellow food color
12. ¼ cup grated cheese (optional)

Procedure:

1. Preheat oven to 400F. Grease two medium muffin pans. Set aside.
2. Combine flour, baking soda, baking powder and UFC Salt. Set aside.
3. In a separate bowl, mash coarsely half of UFC Whole Kernel Corn. Add milk, butter, sugar, egg, corn stock, food color and vanilla. Mix until blended. Stir in flour mixture .
4. Spoon into muffin pan. Top with remaining corn and cheese. Lower temperature to 350F. Bake corn muffins for 20-25 minutes. Cool on a wire rack.