Corn Muffins

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Prepare a 12-muffin tin by generously greasing 10 of the tins with butter.
3. 3
   Combine the thawed corn, milk, vinegar, sugar, and applesauce in a blender.
4. 4
   Blend for 10 seconds to break up the corn kernels.
5. 5
   Set aside.
6. 6
   In a medium bowl, combine the flour, cornmeal, and salt.
7. 7
   Sift in the baking powder and baking soda.
8. 8
   Whisk to combine.
9. 9
   Make a well in the middle of the flour mixture and add the milk mixture.
10. 10
    Fold together gently to combine; do not overwork the batter.
11. 11
    Transfer 1/4 cup batter to each of the 10 buttered muffin tins.
12. 12
    Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes.
13. 13
    Cool the muffin tin on a wire rack for 5 minutes.
14. 14
    Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.