Red Meat Allergy Friendly Classic Corn Muffins

Golden, slightly sweet, and tender all the way through, these corn muffins are the kind of baked good that disappears from the counter before they've even fully cooled. A touch of honey and a splash of buttermilk give them a gentle richness that makes them feel a little special without requiring any fussy technique. For anyone navigating a red meat allergy, baked goods can sometimes be a hidden minefield — certain packaged mixes and restaurant breads sneak in lard or beef-derived additives you'd never expect. This recipe keeps things completely clean, relying on butter, eggs, and buttermilk for all that satisfying depth. The method is refreshingly simple: whisk your dry ingredients, whisk your wet ingredients, fold them together just until combined, and let the oven do the rest. That "don't overmix" rule is worth following — it's what keeps the crumb soft and light rather than dense and chewy. Serve them warm alongside a bowl of soup or a plate of eggs, and they'll earn a permanent spot in your regular rotation.

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