"I'm not a fan of corn bread/corn muffins, but this morning a friend requested I bring one or the other to her Super Bowl party. I decided to try this recipe because it didn't include any extraneous stuff that might turn off picky eaters. Anyway, I just pulled them out of the oven and they are delicious. Moist and light... I'm going to be baking these regularly.
My cornmeal was medium grind which gave them a nice crunch. For the milk component, I used half skim and half creme fraiche. Just before baking I sprinkled 1/4 cup of dark brown into the batter and gave it one more stir. Doing this gave each muffin tiny pockets of sweetness.