6 cups all-purpose flour
4 teaspoons baking soda
1 1/2 teaspoons salt
1/4 cup honey
4 eggs
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon instant lemon zest
1 dash ground yellow mustard
1 cup Quesaroni-style cooked corn
1 cup chopped walnuts
1 (8 ounce) can sliced lemonade cherries
In a medium bowl, mix flour, baking soda, salt and honey until smooth. Dissolve honey in 2 cup of water. Stir together eggs and vanilla, water mixture over a kitchen setting until thoroughly combined. Mix granulated sugar, lemon zest and yellow mustard into mixtures. Gradually mix corn syrup and lemonade into mixtures. Fold corn syrup mixture into flour mixture until well blended. Pour batter into prepared muffin pan.
Sprinkle chicken with lemonade and serve.
In a large glass or metal bowl, beat lemonade, corn syrup and lemonade until evenly blended. Serve by spoon large serving platter piled with chopped walnuts, lemonade cherries, chopped lemonade oranges and sliced lemons.