Yields: 10 muffins (Approximately 1.2 gm egg protein/serving)  

Ingredients:  

1/2 cup butter, softened (use milk free margarine if allergic to milk)  

2/3 cup white sugar  

1/4 cup honey 

2 large eggs  

1 1/2 cups all-purpose flour  

3/4 cup cornmeal 

1/2 teaspoon baking powder  

1/2 teaspoon salt  

1/2 cup milk  

3/4 cup frozen corn kernels, thawed (optional) 

Directions: 

1.  Preheat oven to 400 degrees F (200 degrees C).  

2.  Grease or line 10 muffin cups.  

3.  In a large bowl, cream together butter, sugar, honey, eggs and salt.  

4.  Mix in flour, cornmeal and baking powder; blend thoroughly.  

5.  Stir in milk and corn.  

6.  Pour or spoon batter into prepared muffin cups.  

7.  Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.  

*Always make sure that product is cooked all the way through.