Fresh Corn Muffins

Directions

1. 1
   Preheat the oven to 400 and line two 12-cup muffin tins with paper or foil liners.
2. 2
   In a medium bowl, whisk the all-purpose flour with the cornmeal, rye flour, baking powder and baking soda.
3. 3
   In another medium bowl, whisk the buttermilk with the oil and honey.
4. 4
   In a stand mixer fitted with the paddle or using a handheld electric mixer, beat the butter, sugar and salt at medium-high speed until light and fluffy, 1 to 2 minutes.
5. 5
   Beat in the eggs 1 at a time, scraping down the side of the bowl as needed.
6. 6
   Add the dry ingredients and beat at medium speed until evenly combined.
7. 7
   At low speed, gradually beat in the buttermilk mixture until just incorporated, then fold in the corn.
8. 8
   Spoon the batter into the prepared muffin cups.
9. 9
   Bake for about 15 minutes, until a toothpick inserted in the center of the muffins comes out clean.
10. 10
    Let the muffins cool in the pans for 10 minutes before turning them out onto a rack to cool completely.