Colonial Williamsburg Indian Corn Muffins

Step 1: Preheat the oven to 400 degrees F.

Step 2: Butter and flour (using cornmeal) the mini muffin pans, 1-1/2 inches in diameter cup size.

Step 3: Shake and move the pan around so the cornmeal adheres to the sides and bottoms; then remove the excess cornmeal by patting the pan upside down.

Step 4: Sift the dry ingredients into a mixing bowl.

Step 5: Combine the lightly beaten eggs, milk, and melted butter and add to the dry ingredients, mixing just until blended. Do not over mix.

Step 6: Spoon batter into the buttered muffin tins, filling each tin completely full.

Step 7: Bake at 400 degrees F for 18 - 20 minutes or until a toothpick inserted in center comes out clean. Do not over bake.

Step 8: Remove from oven and turn pan upside down so muffins drop out onto your serving piece.

Step 9: Serve hot from the oven!

Step 10: For buttering the tins, put a pat of butter between my fingers, and smear all over the tins, then use the cornmeal to "flour" the tins.

Step 11: Don't overdue the butter by leaving chunks, just be sure they are fully greased up.

Step 12: This gives a delicious buttery, crisp taste to the outsides of the muffins.