Our New York Tester pronounced these ‘fantastic’, cursed them for a temporary weight gain and said she would make them ‘again and again’. What more could you ask for in a summery corn muffin? These are big, bold, corn muffins that are moist and yet have that wonderful texture you get in those mushroom capped café style muffins –dense, sweet, and crumbly all at once. Raisins are really spectacular in these but blueberries or nothing at all (!) is perfect. Corn flour is available from Hodgson Mill or you can sometimes find it in a supermarket. If you don’t have it, use the cornmeal called for and replace the corn flour with all-purpose flour. This recipe is easily mixed up by hand with canola or vegetable oil but melted butter is also fine. The butter extract called for (if you have it) adds a buttery taste the oil, while nicely cholesterol free, cannot provide - just another baker’s trick of the trade.