12 1cnLibby’s® Natural-Pack Whole Kernel Sweet Corn (15.25 oz.), drained 0.25cFlour 0.75cYellow cornmeal 0.25c+ 1 tsp Granulated sugar 1tbspBaking powder 1tspNutmeg 0.75tspSalt 1medium Egg 1cMilk 4tbspButter, melted Preheat oven to 425°F. Grease 12-cup muffin tin (or line with baking cups). In large mixing bowl, blend together flour, cornmeal, ¼ cup sugar, baking powder, nutmeg and salt. In small mixing bowl, mix egg, milk and butter. Make a well in center of dry ingredients; add liquid ingredients and corn. Stir with spoon until dry ingredients are moist. Spoon batter evenly into prepared muffin tin. Sprinkle 1 tsp. sugar over tops of muffins. Bake for 15-18 minutes or until muffins are golden brown. Remove from tin and cool slightly before serving.